For those of you following the recipe blogs I share here, you may have noticed a trend. I f@cking love chili. This one was a plunder-the-pantry-and-see-what-happens journey into culinary bliss. Hold on to your cornbread and get ready for all the rich tomatoey goodness you expect from a standard meaty chili, but perfect for Meatless Monday.
Did you know: Meatless Monday was founded in 2003 by Sid Lerner in association with the Johns Hopkins Bloomberg School of Public Health. Now it's gone global, with over 40 countries joining to find innovative ways to make meatless and vegetarian dishes a part of their everyday culture, customs, and cuisine.
For regular meat eaters, enjoying a meat-free diet just once a week can have a significant impact on your health and the health of your environment. In addition, you get to try new foods, become more familiar with cooking at home (saving you quite a bit of cash in the long run) and it's an easy way to make a big positive impact for the animals and the world.
Join the movement!
Please salt responsibly.
Black Bean and Sweet potato Chili
Serves 6 | Prep time: 10 min
3 14.5oz cans black beans, drained
1 medium sweet potato, cubed, skin-on
1 28oz can diced tomatoes
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp tomato paste
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano or epazote
1 tsp turmeric
1/2 tsp cayenne
1 Tbsp kosher salt
2 cups vegetable broth (or water)
Optional Toppings: cheddar cheese, avocado, green onion, vegan sour cream
Directions: You will need a 6-quart sized crockpot. Combine all ingredients except cilantro in the crockpot. Cook on low for 6 hours. Turn off the heat, stir in minced cilantro. Serve topped with whatever you like. Share, and enjoy!
Let me know what you think!