Farmer's Market: Sweet & Spicy Vegan Chili
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1lb raw red beans, rinsed, picked over, and soaked at least five hours1t baking soda1t olive oil (5g)4", 1/2c. leek, sliced thinly (42g)3 garlic, minced (6g)1 green and 1 purple bell peppers, diced (111g, 96g)6" hot pepper, diced (22g)1t salt1T cumin4 strands oregano, fresh, minced1T paprika1T cayenne2 bay leaves1t cocoascant cinnamon (optional)6 leaves basil, fresh, minced1qt water1c. sweet potato, shredded (90g)2c tomatoes, diced (332g)
Cover beans in water, add baking soda, bring to boil, and cook covered for 30 min.
Prepare the next four groupings in separate bowls. Drain and rinse. Rinse the pot and heat olive oil until a bit of the first grouping added pops and sizzles. Add the aromatics (leek, garlic, peppers) and sautee for 6min. Add the spice grouping and stir constantly for 2min. Pour in a quart of liquid and scrub the bottom vigorously. Add sweet potatoes and simmer 10min. Add tomatoes. Continue to simmer until desired consistency, stirring often.
Serving Size: 1c, (~150g)
Prepare the next four groupings in separate bowls. Drain and rinse. Rinse the pot and heat olive oil until a bit of the first grouping added pops and sizzles. Add the aromatics (leek, garlic, peppers) and sautee for 6min. Add the spice grouping and stir constantly for 2min. Pour in a quart of liquid and scrub the bottom vigorously. Add sweet potatoes and simmer 10min. Add tomatoes. Continue to simmer until desired consistency, stirring often.
Serving Size: 1c, (~150g)
Nutritional Info Amount Per Serving
- Calories: 227.1
- Total Fat: 2.5 g
- Cholesterol: 0.0 mg
- Sodium: 928.8 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 14.2 g
- Protein: 12.8 g
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