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Recipe by Amy Kritzer

Sweet Potato Bean Chili

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Sweet Potato Bean Chili
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

2 Hours, 30 Minutes
Diets
- Vegetarian - Pescatarian - Low Carb

Ingredients

Chili

  • 1 tablespoon Bartenura Extra-Virgin Olive Oil

  • 1/2 small white onion, diced

  • 1 medium sweet potato (1 and 1/2 cups), diced into 1/2 inch cubes

  • 1 14 and 1/2 ounce can, diced, no salt added tomatoes

Garnish

  • avocado

  • sour cream

  • thick coconut milk

  • cilantro

Directions

Prepare the Chili

1.

In a large stockpot, heat olive oil over medium heat.

2.

Add onion, and sauté until soft, about five to seven minutes.

3.

Add sweet potato, tomatoes, and beans (don’t add the seasoning packet yet) and water and bring to a boil. Lower to a simmer, cover tightly, and simmer for two hours or until beans are tender, stirring occasionally.

4.

Once beans are tender, add seasoning packet and chili powder, stir, and simmer 10 more minutes.

5.

Serve hot with avocado, sour cream or (thick coconut milk to keep things parve) and cilantro for garnish.

Notes:

  Make ahead: chili can be made up to five days before serving. Garnish right before serving.

Recipe tags

beans chili complete meal ideas dairy free garnishes hearty meal in one non-dairy pareve parve stove top stovetop stovetop meals sweet potatoes tomatoes Vegetarian vegetarian meals
Sweet Potato Bean Chili

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