Sweet Potato + Black Bean Chili

Sweet Potato + Black Bean Chili

sweet potatoes for sweet potato and black bean chili

Posting about chili seems oddly appropriate today, in the aftermath of yet another snow storm in Pittsburgh.

Looking out my window, there are a good 4 inches of snow that have yet to melt. Mother Nature clearly didn’t get the memo that Spring was supposed to have sprung.

Black beans

What I love about chili: it’s the kind of meal that takes very little prep or effort, but has a huge payoff at the end. And if you make enough of it, it will payoff all week long.

Also, you get to eat it with cornbread. Lots and lots of cornbread.

parsley, basil and oregano

This chili was inspired by my love for black beans, sweet potatoes, and corn. Ingredients that I came to love in combination when the mere thought of a tomato gave me hives.

Also, I’ve been seeing people talk about this combination (sweet potatoes and black beans) in the form of chili for months, and only recently realized that I too could be enjoying a hearty bowl myself.

You know what? They were right. Sweet potato + black bean chili is kick-ass.

fresh parsley

Know what else is kick-ass? How colorful this concoction is.

It’s like eating a rainbow (ahem), with the red of the tomatoes, the orange of the sweet potato, the yellow of the corn, the green of the fresh herbs, and the purple/black of the black beans.

The only thing missing is blue, which could come in the form of blue cornbread.

sweet potato and black bean chili

Things you’ve learned today:

  • I have a deep-seated love for sweet potatoes, black beans, and corn.
  • Sweet potatoes + black beans + corn + tomatoes = amazeballs.
  • Eating the rainbow is pretty kick-ass.
  • There is such a thing as blue cornbread.

Now, go forth and make chili.

sweet potato and black bean chili

sweet potatoes for sweet potato and black bean chili
Print

Sweet Potato + Black Bean Chili

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 -6
Author Emily Levenson | emilylevenson.com

Ingredients

  • 2 tbs cooking oil olive, canola
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 28-oz can diced tomatoes
  • 1 15-oz can black beans
  • 1 large or 2 medium sweet potatoes peeled and cubed
  • 1 cup corn fresh or frozen
  • 1 tbs dried parsley
  • 1 tbs dried basil
  • 1 tbs dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 2 cups vegetable broth or water
  • 1/4 cup fresh parsley chopped

Instructions

  1. Heat oil over medium-high heat in a large pot or saucepan.
  2. Add onions and garlic and saute until translucent, about 3 minutes.
  3. Add sweet potatoes and cook until slightly browned.
  4. Add tomatoes, beans, and corn.
  5. Bring to a boil.
  6. Add dried parsley, basil, oregano, salt, black pepper, and broth. Stir well.
  7. Turn heat down and simmer for about 20 minutes.
  8. Remove from heat and stir in fresh parsley.
  9. Serve with your favorite toppings and sides!

Allergen Information

Dairy Free, Gluten Free, Wheat Free, Soy Free, Egg Free.

Tempeh with Vegetables in a Black Bean Sauce

Tempeh with Vegetables in a Black Bean Sauce

I know that most people post about chocolate and sweets on Valentine’s Day. But I’m not most people.

In fact, Valentine’s Day is my least favorite holiday of the year. Don’t get me wrong. I think it’s important to celebrate love. I just think that we should be celebrating that love 365 days a year.

Moving on.

This recipe would be a great meal to serve for your favorite sweetie. Or even just for yourself. Because, after all, it’s important to love yourself too. And what better way to show your love than with a delicious home cooked meal.

This recipe came from The Sable & Rosenfeld Cookbook. Feel free to change up the veggies and use what you have on hand. It’s cool like that.

Print

Tempeh with Vegetables in a Black Bean Sauce

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 -6

Ingredients

  • 1 cup vegetable stock
  • 1/4 cup tamari
  • 1 clove garlic minced
  • 2 tbs black bean sauce with garlic*
  • 1 1/2 tbs honey
  • 1 tbs grated ginger
  • 1 tbs apple cider vinegar
  • 1 package tempeh
  • 2 cups broccoli florets
  • 1 cup carrots sliced
  • 1 cup celery sliced
  • 1 cup onions chopped
  • 1 cup bok choy
  • 2 tbs water
  • 1 tbs cornstarch
  • 1 tbs sesame oil

Instructions

  1. In a large wok, over medium heat, combine vegetable stock, tamari, garlic, black bean sauce, honey, ginger, and vinegar. Bring to a boil.
  2. Add tempeh and all vegetables; reduce heat and simmer for about 5 minutes until vegetables are bright and tender crisp.
  3. In a small bowl, combine water and cornstarch. Stir in 2 tbs of hot liquid from the wok; mix until smooth.
  4. Stir into vegetables and cook, stirring, for 2 minutes until sauce thickens.
  5. Add sesame oil and serve immediately.

Allergen Information

Nightshade free*, dairy free, wheat free, gluten free, and egg free.
*We used a homemade black bean sauce because the store bought variety had red pepper in it. You can find a recipe here if you want to make your own.

Quick and Easy Black Bean Burgers

Quick and Easy Black Bean Burgers

I have to say that I’m shocked at my lack of posting on the topic of black bean burgers. Shocked. They are quick and easy. Incredibly tasty. And, frankly, look a helluva lot like the real thing.

The Hubster still claims that the lentil burger is his favorite. I think this one takes the cake. They are comparable taste wise. And take half the time to prepare. You do the math.

Add a sweet potato and some greens (salad, green beans, peas, brussels sprouts) for a totally health, and guilt-free, burger night.

Print

Black Bean Burgers

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 -8
Author Emily Levenson

Ingredients

  • 2 15 ounce cans black beans, rinsed and drained
  • 1/2 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons parsley
  • 1/2 cup oat flour
  • 1/2 cup ground flax meal
  • 1/4 cup chickpea flour
  • salt and black pepper

Instructions

  1. In a large bowl, mash black beans. leave some beans whole.
  2. Add remaining ingredients and mix until combined.
  3. Form into patties (approximately 1/4 - 1/2 cup per patty). Set aside what you want to eat, and place the rest on a baking sheet and freeze.
  4. Cook in pan over medium-high heat, approximately 4-5 minutes per side or until browned.
  5. Serve on bun of choice with your favorite toppings. I like caramelized onions, hummus, and lettuce. The Hubster prefers lettuce, mustard, and other normal burger toppings.

Notes:

  1. The chickpea flour is a binding agent and really helps to hold the burgers together. You can make it without it, you just might have some delicious tasting burgers that don't hold together very well.
  2. If you omit the chickpea flour, I highly recommend chilling the burgers for at least 30 minutes. It will help them stick together.

Allergen Information

Nightshade free, dairy free, gluten free (depending on oats used), wheat free, egg free, soy free, corn free.

Sweet Potato and Black Bean Wrap

Sweet Potato and Black Bean Wrap

For those that follow me on Twitter, you know that I’ve been struggling with food and what to make for dinner for a while now.

Thanks to everyone’s great suggestions, I actually forced myself to look for things to cook, peruse food blogs, and just get excited again by food. I am also trying to remind myself on a fairly regular basis that there is a lot that I can still eat and to focus on that vs what my restrictions are.

The food exploration started with the drool-worthy Vegan Yum Yum (thanks @theveganmentor for the suggestion). Not only did it appeal to my belly, it appealed to my eyeballs. The pictures are just plain incredible. And happily, made me want to get back to photographing my food.

I then decided to search through a few recipe sites. I found quite a few new recipes that sounded tasty (Barley Burgers anyone?!) and eventually decided to make this one for dinner.

Of course, I couldn’t just leave well enough alone. And had to tweak it for our tastes and what we had in the kitchen. Of course.

Print

Sweet Potato and Black Bean Wrap

Ingredients

  • 2 medium to large sweet potatoes or yams peeled
  • 1 15-oz can black beans, drained, rinsed
  • 1/2 large red onion chopped
  • 1/2 cup sunflower seed shelled
  • 1/4 cup
  • Lucini Roasted Hazelnut & Extra Virgin Vinaigrette
  • 1 package whole wheat tortillas
  • fresh baby spinach

Instructions

  1. In a food processor, shred the sweet potatoes.
  2. In a large skillet saute the shredded yams with preferred oil {we used safflower} over medium-high heat for 5 minutes or until crisp tender.
  3. Add onions and continue to for 5 minutes or until tender.
  4. Add the black beans and sunflower seeds, mixing well.
  5. Add the salad dressing to toss to coat.
  6. Fill the tortillas, add a little baby spinach and devour.

Allergen Information

Nightshade free, dairy free, soy free, egg free, and corn free. It can be made gluten and wheat free by choosing the appropriate wraps.
Notes:

  1. You can use whatever dressing you like. This is a very subtle and slightly sweet dressing on it’s own. If you choose to use Italian dressing like the original recipe calls for, you might want to add the honey to sweeten it up a bit.
  2. We may have used less than 1/4 cup of the dressing. I eyeballed it so that it was just enough to wet it without having any pooling at the bottom of the bowl.