Quick Vegan Black Bean and Sweet Potato Chili

Note from Cheri: The recipe and text below is reprinted with permission from The Vegetarian Family Cookbook by Nava ATlas (2004, Broadway Books). Click here for more information about this book as well as more sample recipes.

With the addition of sweet potatoes, this easy chili is invigorating yet comforting. And it is festive enough for a last-minute company meal.

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 oz.) black beans, drained and rinsed 1 can (28 oz.) diced tomatoes 1 or 2 small fresh hot chilies, minced OR 1 can (4 oz.) chopped mild green chilies 2 teaspoons ground cumin 1/2 teaspoon dried oregano salt to taste

Makes 6 Servings 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. Calories: 202; Total Fat: 5 g; Protein: 8 g; Fiber: 8.5 g; Carbohydrates: 33 g; Cholesterol: 0 g; Sodium: 222 mg