About a month ago, my family started Meatless Mondays. It is healthy, light and still hearty. I love cooking meatless. It not only makes me feel a little better about what I am feeding my family, it gives me a lovely sense of satisfaction to know that I can please not only myself, but the total carnivore that my husband is with a huge plate full of hearty grains a vegetables.
This is a chili that my family has gone to for a meatless meal time and time again, even before we started meatless Mondays. It is rich, hearty, and full of rich spices and an earthy sweetness. it is deep and dark and rich and homey, and just so lovely with a dollop of 0% Greek yogurt, or even plain 0% yogurt and a piece of crisped bread or a biscuit. The nutritional information for this recipe is based on the chili and the yogurt, not the carb on the side.
I hope you enjoy this lovely chili and if you try it out, leave a comment or better yet, send me a picture!
Sweet Potato, Black bean, Chipotle Chili
Canola oil cooking spray
1 red onion, chopped
2 carrots, sliced on an angle
2 diced garlic cloves
1 TBSP chili powder
1 TBSP cumin
1 tsp paprika
1 tsp coriander (or fresh cilantro: 2 TBSP)
1 chipotle in adobo
2 (.5 lb) sweet potatoes, peeled and cut into 1 inch cubes
1 (28 oz) can diced tomatoes
1 (14oz) container of vegetable stock
1 (15 oz) can drained and rinsed black beans
1 (15 oz) can chickpeas, drained and rinsed
6 TBSP plain 0% yogurt (greek or regular)
For this dish, to get on the table quickly, I suggest peeling, chopping and collecting all of your ingredients while you heat your pan on medium low heat. This lets you multi-task and doesn't get your pan too hot while you work. Just watch your kids! They can be tricky, especially around hot stoves.
Chop your onion and carrots. Spray your pan and throw in your onion and carrots. You really want them to get lovely and soft and caramelized. About 5 minutes. Add in your spices and let them bloom only for about 1 minute. You don't want them to burn, just to bloom and become deliciously fragrant. Then add in your diced garlic. Lovely!
Then add in your chipotle in adobo, careful this is deep and dark and moorish and spicy. It really works well with all the lovely light and sweet flavors of the carrot and sweet potato. A little goes a long way. if you can't find this, then you can used ancho or smoked chili powder. Let that bloom for about 30 seconds.
Add in your sweet potatoes, your canned tomatoes and your stock. Let that boil for 20 minutes, then add in your beans. Let those simmer in the chili for about 10 minutes more and your chili is ready.
This dish serves 6. it is healthy and light and delicious but also filling and hearty and savory.
Portion out 1 and 1/3 cups of chili with 1 TBSP of yogurt and some cilantro leaves.
Good for any cold, wintery night, especially on Meatless Mondays!
Nutritional Information:
Calories 251
Total fat 3g
Carbohydrates 46 g
Sugar 12 g
Fibre 13 g
Protein 12 g
Warm wishes.
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