With summer’s bounty in full swing, we could not think of a better recipe to bring you this week. Healthy, hearty and delicious. Enjoy! (We’re not going to even mention the “V” word.)
We love the idea of serving on bone china for an outdoor summer meal! Shown: Modern Grace Grey cereal bowls.
Recipe: Vegan Garden-Style Chili
Summary: Vegetable Chili with Sweet Potatoes, Red Peppers and Fresh Corn
Ingredients
- 2 Tb. oil
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 2 red bell peppers, seeded and chopped
- 3 large sweet potatoes, peeled and chopped
- 3 ears corn, shucked and cut off the cob
- 2 Tb. Masa
- 2 – 15 oz. cans black beans, drained
- 2 – 28 oz. cans crushed tomatoes
- 1 cup water
- 1 1/2 Tb. ground cumin
- 2 Tb. ancho chile powder
- 2 tsp. salt
- Black pepper to taste
- Fresh chopped cilantro for garnish
Instructions
- Add the oil to a large pot and set over medium-high heat.
- Add the onion and garlic and saute for 5 minutes.
- Add the red peppers, sweet potatoes corn and masa. Stir and saute another 8-10 minutes.
- Add all the remaining ingredients (save the cilantro) and stir well.
- Cover, lower the heat, and simmer for approximately 20 minutes, until the sweet potatoes are soft.
- Garnish with fresh chopped cilantro and serve warm
Preparation time: 20 minute(s)
Cooking time: 35 minute(s)
Number of servings (yield): 6
Recipe provided by A Spicy Perspective