Sweet Potato Vegetarian Chili With Cinnamon Sour Cream Recipes

SWEET POTATO VEGETARIAN CHILI, WITH CINNAMON SOUR CREAM

SWEET POTATO VEGETARIAN CHILI, WITH CINNAMON SOUR CREAM image

Categories Soup/Stew Vegetable Vegetarian

Yield 4 servings

Number Of Ingredients 21

Ingredients

2 T vegetable oil
1 large onion, chopped
1 green pepper, seeded and chopped
Heat the oil in a soup pot over medium-high heat. Toss in the onion and pepper and saute, stirring frequently, until the vegetables begin to brown (6-8 minutes).
8 garlic cloves
1 T cumin seeds
1 T chili powder
1 T dried oregano
Stir in the next four ingredients. Reduce the heat to medium and cook, stirring, until the spices are very fragrant.
2 cups fresh or frozen corn
398 ml can black beans
398 ml can kidney beans
Drain and rinse the beans. Stir in corn and beans.
796 ml can whole tomatos, juice reserved
Add the tomato juice, coarsely chop the tomatos and add them.
1 sweet potato, peeled and finely diced
1 T chipotle chilies, chopped
Add the sweet potato and chilies. Bring to a boil, then reduce the heat so liquid is just simmering. Simmer, stirring frequently, until the potato is tender and the chili is beginning to thicken (20-25 minutes).
1/2 cup sour cream
1 tsp cinnamon
Blend sour cream and cinnamon. Just before serving, season the chili with salt. Ladle into bowls and top with cream, cilantro and green onion.

Steps:

Prep: 5 minutes Cook: 40 minutes

VEGAN SWEET POTATO CHILI

Vegan Sweet Potato Chili image

Quick, easy cool-weather vegan chili.

Provided by AR Cook

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h25m

Yield 6

Number Of Ingredients 14

Ingredients

5 tablespoons vegetable broth
½ cup chopped onion
3 cloves garlic, minced
½ jalapeno pepper, minced
2 sweet potatoes, diced
2 tablespoons chili powder
1 tablespoon ground cumin
½ teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon red pepper flakes
1 ½ teaspoons tomato paste
2 cups vegetable broth
1 (28 ounce) can diced tomatoes
2 cups drained and rinsed kidney beans

Steps:

Heat 5 tablespoons vegetable broth in a large skillet over medium heat. Cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour remaining 2 cups vegetable broth over sweet potato mixture.
Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 42.7 g, Fat 1.4 g, Fiber 11.1 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 659.2 mg, Sugar 9.4 g

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