Food, gluten free, Gluten Free Diet, healthy cooking, healthy eating, healthy foods
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healthy recipe: sweet potato vegetarian chili

Oh my God! I drooled when I saw this recipe and immediately ran to the grocery store to get the ingredients to make it. I found it here and well, see for yourself, if you are into healthy eating, curbing all gluten.

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Ingredients

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chipped
2 teaspoons chili powder
2 dried guajillo chiles, deseeded, stemmed & sliced thin (1 for the chile, 1 for the topping)
1 teaspoon apple cider vinegar
2 14-oz. cans fire-roasted diced tomatoes
4 cups vegetable broth
1.5 cups cubed sweet potatoes
2 cans of beans – black, red, pinto, or a combo
1 cup chopped kale
1/2 cup corn kernels (frozen is fine)
a good squeeze of lime
salt, pepper
topping options:
chopped scallions
tortilla strips – toast 10-15 minutes in the oven
toasted chiles – toast 1-2 minutes in a 350 oven (or until they curl up)
toasted pumpkin seeds
diced avocado w/ a squeeze of lime
Instructions

Heat oil in a medium-large pot over medium heat. Add the onion, garlic, a few pinches of salt and cook until translucent (5 minutes or so).
Add chili powder, 1/2 the sliced chiles, and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
Add the kale and corn and simmer for 5-10 more minutes.
Add a good squeeze of lime. Taste and adjust seasonings – adding more salt and pepper as needed.
Serve topped with scallions, crunchy tortilla strips, toasted chiles, diced avocado and extra lime slices.

 

{photo and recipe credit: click here}

 

 

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