Recipes we love: VEGETARIAN SWEET POTATO RICE & BEAN CHILI

Chop, chop. Mince, mince. Dice, dice.

Boooooring.

Today, we’re giving vegetarian chili a facelift by ditching the knife (or the Ninja chopper, if you happen to own it) and using the spiralizer to use Inspiralized rice instead of cubed sweet potatoes to add vegetarian heartiness to this otherwise predictable chili.

The consistency of this chili is out of this world. Every spoonful is a smooth bite of healthiness. The vegetables and spices create your traditional chili flavors, while the sugars in the potato adds a sweetness to the broth. The beans add an easy protein source and add to the heartiness.

What I love about making chili is that it lasts for-ever. I made a big pot for Lu and I and we reheated it for dinner that night and then I had it for lunch the following 2 days. That’s budget eating for ya.

This chili is very interesting, because the sweet potato rice consistency almost mimics a ground meat. Either that, or it tastes like you’re eating a chili with rice or barley.

The avocado on top melts into the chili and adds more nutrients to the dish, as a supah-food.

It’s darn fantastic and I’m actually upset there’s none left in the fridge.

Oh, and don’t mind Lu’s terrible cuticles… he was working from home for a “snow day” when I made this chili, so I enlisted him to be my spoon holder. It’s nice to have someone in the apartment during the day. It’s also pretty cute when he calls his mother and speaks to her in Spanish.

Speaking of Spanish, I’ve got to start learning more than “hola” if I want to hang easier during family gatherings. 2014 goal, for sure.

Now with the beef stew and this chili, we’re set for at least 2 weeks of reheatable meals, right?

Do you like stews and chilis?

Vegetarian Sweet Potato Rice & Bean Chili

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 4-6

Ingrdients

1 large sweet potato (340g+), peeled, Blade C
2 large garlic cloves, minced
3/4 cup diced red onion
2 tbsp olive oil
1 cup diced celery
1 cup diced carrots
1 cup diced red bell pepper (or green)
1 tsp cumin
1 tsp oregano flakes
1/2 tsp chili powder
salt and pepper, to taste
2 cups low-sodium vegetable broth
2 cups water
2 (14oz) cans of diced tomatoes
1 (14oz) can of white beans (cannellini)
1 (14oz) can of red kidney beans
2 tbsp freshly chopped parsley
4-5 avocados, insides cubed

Instructions

Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.
Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.
Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.
Then, pour in the vegetable broth, water, tomatoes and beans. Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.
After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes.
Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Instructions with Pictures

Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.

Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.

Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.