This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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Jennifer Garner's Pretend Cooking Show - Episode 46: Sweet Potato & Black Bean Chili
#PretendCookingShow: Sweet Potato & Black Bean Chili. New Year’s Resolution for this old gal: more meatless meals! This recipe, an old favorite, helps. P.S.: It’s great in enchiladas, tacos, a thermos on a snowshoe walk—all around YUM. Happy New Year!!
Black Bean and Sweet Potato Chili by Foster's Market Durham
Ingredients:
1 Tbsp olive oil
1 onion, chopped
2 medium sweet potatoes, diced
1 red bell pepper
1 green bell pepper
2 jalapeño peppers, seeded and diced
3 garlic cloves, minced
3 Tbsp chili powder
2 tsp ground cumin
2 tsp dried basil
1 tsp dried marjoram
1 tsp crushed red pepper flakes
3 bay leaves
1 tsp kosher salt
½ tsp ground pepper
6 cups low-sodium veg broth
1 (28oz) can chopped tomatoes
1 (12oz) beer
½ cup bulgur or barley
2 (15oz) cans black beans, rinsed and drained
Garnish: cilantro, scallions, avocado, sour cream, cheese, lime wedges
Directions:
1. Heat the olive oil in a large saucepan over med heat until sizzling hot and add onion. Reduce to low and cook, stirring often, ~10 mins. Add sweet potatoes, bell peppers and jalapeños, stirring occasionally, 5 mins more. Stir in garlic and cook, stirring, 1 min longer.
2. Add chili powder, cumin, basil, marjoram, red pepper flakes, bay leaves, salt & pepper and cook, stirring, ~2 mins. Add broth, tomatoes, beer and bulgur (I used farro!) and stir to combine, bringing to a low boil. Reduce to simmer and cook uncovered, stirring occasionally, ~40 mins.
3. Remove bay leaves from chili and discard. Add beans, stir to mix and continue to cook, stirring occasionally, until beans are heated through, ~15 mins. Garnish with cilantro and scallions (avocado, sour cream, and cheese, if you have them! Maybe blue corn chips, yum) and serve warm with wedges of lime to squeeze into chili.
4. Yum!
Date: 30 December 2022.
Vegetarian Sweet Potato Chili
Extraordinary vegetarian chili containing sweet potatoes, black and kidney beans, peppers and cocoa powder. FULL RECIPE:
How to make Black Bean Stuffed Sweet Potatoes
These black bean stuffed sweet potatoes are a healthy and nutritious dinner recipe that's so easy to make. It's vegan and gluten-free, and requires minimal effort!
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INGREDIENTS:
4 sweet potatoes
1 tbsp olive oil or avocado oil
Black Bean Medley:
1 1/2 cups black beans
1 cup cherry tomatoes chopped
1/2 cup corn
1/3 cup cilantro chopped, tightly packed
1/4 cup red onion diced
1 clove garlic diced
1/2 lime juiced
2 tsp olive oil
1/4 tsp sea salt
pinch pepper
pinch chili flakes
Easy Guacamole:
1 avocado
2 tsp lime juice
pinch sea salt
Vegan Sour Cream:
1/3 cup coconut yogurt
1/2 tsp lime juice
pinch sea salt
INSTRUCTIONS:
1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes, or until cooked through.
2. In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.
3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
Pantry Meal: Black Bean/Sweet Potato Chili
Mr. Fox and I enjoyed this vegan chili for dinner last night. 'Twas delicious with a side of tortilla chips! All of the ingredients came from my pantry. Thank you for watching. Ingredients listed below:
Pantry Meal: Black Bean/Sweet Potato Chili
2 tablespoons olive oil
1 large onion, diced
1/2 teaspoon salt
3 cups water (or vegetable stock if available)
1 scant tablespoon chili powder
1 teaspoon garlic powder
1 pinch each (or to taste) ground cumin and cayenne pepper
1 (14.5) ounce can diced tomatoes and their juices
3 medium-size sweet potatoes, diced but not peeled
2 (15-ounce) cans black beans, drained and rinsed