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Vegan Chili with sweet potato and black beans













300 grams of black beans (can also be 2 cans of red or colorful beans), 1-2 hot peppers, 2 peppers, 1 large sweet potato (about 300-400 grams), a large can of peeled tomatoes, 2 large onions, 6-7 cloves of garlic, 1 teaspoon of cumin, 1 cinnamon stick, 1 tablespoon of cocoa powder, smoked and dried jalapeño or habanero (optional), oil, salt, pepper


Soak the beans the night before in plenty of water, and cook it the next day. Black beans are cooked very slowly - you will need between an hour and an hour and a half to cook it. Once done, drain it and put it aside.
Chop onions and garlic finely and along with the cumin fry in hot oil. When the onion begins to turn brown add peppers and paprika chopped into thin strips. When pepper gets soft, put tomato sauce, pour two cups of water, add cinnamon and cover them. Cook on lowest fire at least an hour. Two hours would be better.
Half an hour before the end of cooking add diced sweet potato and beans. Add salt and pepper and adjust the amount of liquid. Chili pepper brings a rich taste to the soup. Sweet potato is a nice contrast to this spicy dish and beans make a protein bomb. Serve with homemade bread.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

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