Quick Vegan Black Bean and Sweet Potato Chili -

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Quick Vegan Black Bean and Sweet Potato Chili

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By Nava Atlas

Posted July 23rd, 2007

This article is reprinted with permission from The Vegetarian Family Cookbook, by Nava Atlas, (2004, Broadway)

The Vegetarian Family Cookbook

Servings:	6
Author Notes:	With the addition of sweet potatoes, this easy chili is invigorating yet comforting. And it is festive enough for a last-minute company meal.
Ingredients:	2 medium-large sweet potatoes 2 tablespoons light or extra-virgin olive oil 1 cup chopped onion 2 to 3 garlic cloves 1 medium red bell pepper, diced 1 can (32 ounces) black beans, drained and rinsed 1 can (28 ounces) diced tomatoes 1 or 2 small fresh hot chilies, minced OR 1 can (4 ounces) chopped mild green chilies 2 teaspoons ground cumin 1/2 teaspoon dried oregano salt to taste
Instructions:	1. Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside. 2. Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender -- about 10 to 15 minutes. 3. Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed. Embellish it: Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions. Make it a Meal: For an easy meal, serve this with purchased cornbread or other hearty whole-grain bread and a bountiful tossed salad.