Since it’s Vegetarian Awareness Month, we went searching for some yummy recipes & received this tasty treat from our good friends in Arizona …
Ingredients
1 large red onion, diced
1 big green pepper, diced
1 big red pepper, diced
1-2 tablespoons minced garlic (more if you love garlic)
3 small sweet potatoes, diced
2 teaspoons of Cumin
1 bunch of cilantro, chopped (reserve some for garnish)
3 cups tomatoes, diced (fresh if available)
3 cans no sodium, drained and rinsed, black beans
2 cups frozen corn
5 cups vegetable stock
Salt & pepper
Instructions
Using a large pot, saute the onions and peppers for roughly 5 minutes. Add in the garlic and saute until fragrant (about 1 minute). Then add the sweet potatoes, cumin & cilantro – stir well to coat all the vegetables with the spices.
Continue to saute for another 5 – 7 minutes, being careful not to burn the spices (stir throughout). Next, add in the tomatoes, juices and all, stir again thoroughly.
Once everything is incorporated well, it is time for the stock. Bring the pot to a boil, and right before boiling, add the black beans (avoids them becoming over-mushy in a full boil). After 1 minute, bring pot down to a simmer and monitor, until the sweet potatoes are to your desired liking.
If cut small, should not take them long to cook. Add in the corn during the simmer. Taste test to adjust seasonings (salt & pepper), and serve.
*** Bonus serving suggestion: whip up a little greek yogurt, lime juice, and lime zest with a pinch of salt and pepper. Garnish with leftover fresh cilantro, if you have it. Same with salt & pepper.
Once mixed nicely, add a dollop on top of your chili bowl and stir it in (result is a nice cream texture).
(adapted from Stacey Shaffer’s Phoenix, AZ kitchen)
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