Monday, January 5, 2015


Christmas day, we wanted to make something simple so we could enjoy our day together.  We decided to make Black Bean and Sweet Potato Chili from Robin Robertson's cookbook called One Dish Vegan.

It was easy to make and super delicious.

1 tbsp olive oil
1 lg onion, chopped
3 garlic cloves, minced
1 1/2 lbs sweet potatoes (I found them pre-cubed at Trader Joe's)
1 14.5oz can of fire-roasted diced tomatoes
1 14.5oz can of crushed tomatoes (I used 2 fire-roasted)
1 1/2 cups vegetable broth
3 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander (I couldn't find this so I didn't add it)
1/2 tsp dried oregano
1 tsp salt
3 cups cooked black beans or 2 cans black beans, rinsed and drained (I only used 1 can)

Heat the oil in a large pot over medium heat.  Add the onion and garlic, cover, and cook, stirring occastionally, until Softened, about 10 minutes.  Add the sweet potatoes, chipotles, diced tomatoes with their juices, crushed tomatoes, broth, chili powder, cumin, coriander, oregano,  salt, and beans.  Stir to combine, then bring to a boil. Reduce theheat to low, cover, and simmer, stirring occasionally, until the vegetables are tender, about 45 minutes.

Add more broth if the chili is too thick for your taste.  If you prefer a thicker chili, cook uncovered for 15 minutes to thicken.  Serve hot.

This chili was simple and delicious.  I'd recommend making this and it would be great to freeze to eat at a later date.

"Keep Moving Forward"

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