Sugar and spice and everything nice

This is one of the easiest, most delicious and healthy chili recipes I have ever made. It was passed down to me by a vegetarian friend, but even the heartiest meat eater will leave the table satisfied after this “pretty as a picture” dish.

It’s so simple. To make a double batch you will need:

  • 2 green peppers diced
  • 1 can of black beans drained
  • 2 cans of tomatoes with chili seasoning
  • 3 or 4 sweet potatoes
  • Sour cream and cilantro (optional) to serve

First things first, you’ll want to wash your sweet potatoes, pierce them with a knife and wrap each one in its own piece of foil. Bake them on 400 degrees for about an hour or until they are soft. Your timing will depend on the size.

About halfway through cooking the potatoes, you’ll want to throw all your ingredients in a soup pot. Coat the pan with a little oil and start by sautéing the diced green pepper for a few minutes. Then add your canned tomatoes and drained black beans. Next add the soy crumbles. You can add some cumin if you’d like for some extra flavoring, but don’t worry if you don’t have any on hand. The chili seasoning in the tomatoes includes some already. Cook the chili mixture until it starts to thicken (this shouldn’t takemore than 30 minutes).

When the potatoes are done, you can pretty much cut the skin off them. Place a potato in a bowl, smash it up, and top it with this chili and some sour cream. You can also add cilantro if you’d like. I’m sure you’ll agree, the sweetness of the potato combined with the savory chili is a match made in heaven.


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