Black bean and sweet potato chili, vegan
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 178.2
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 634.1 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 9.0 g
- Protein: 9.2 g
View full nutritional breakdown of Black bean and sweet potato chili, vegan calories by ingredient
Number of Servings: 8
Ingredients
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1 whole sweet potato, microwaved, peeled, and diced
1 tbs olive oil
1/2 medium onion, chopped
2 medium carrots, chopped
1 tbs cumin
2tbs chili powder
1 tbs or less red pepper powder
1 tsp salt
1 28 oz can diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 cup Bob's Red Mill extra thick rolled oats
1 cup hot water
Directions
Before you start, microwave (or bake) the sweet potato, and cool enough to peel and dice.
Right before you start, pour 1 cup hot water over 1/2 cup rolled oats and set aside.
In a large skillet, heat oil. Then add onion and carrots. Saute until onion softens. Add cumin, chili powder, red pepper, and salt, and continue sauteing until spices brown.
Add tomato, black beans, sweet potato, and oats. Stir and simmer for about 15 minutes.
Can be served right away, but tastes better if allowed to sit overnight in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user AUGUST_SUN.
Right before you start, pour 1 cup hot water over 1/2 cup rolled oats and set aside.
In a large skillet, heat oil. Then add onion and carrots. Saute until onion softens. Add cumin, chili powder, red pepper, and salt, and continue sauteing until spices brown.
Add tomato, black beans, sweet potato, and oats. Stir and simmer for about 15 minutes.
Can be served right away, but tastes better if allowed to sit overnight in the fridge.
Number of Servings: 8
Recipe submitted by SparkPeople user AUGUST_SUN.