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Black Bean Vegetarian Chili
I have to confess, chili is not my favourite of meals, but even I couldn't stop eating this vegetarian black bean chili, it was just so flavourful! The sweet potatoes and carrots match perfectly with the spiciness of the fresh chili flavour.
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 small sweet potatoes, peeled and chopped
- 2 medium carrots, sliced
- 1/2 red capsicum, chopped (optional)
- 2 tbsp olive oil
- 1 can black beans washed and drained (or you can make yourself from dried)
- 1 can diced tomatoes
- 1/2 cup vegetable broth
- 1 tbsp chilli powder or fresh chilli
- 1 tspn cumin
- 1/2 tspn cayenne
- 1/2 tspn salt (or to taste)
- 1/4 tspn black pepper (or to taste)
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and capsicum until onions are soft, about 5-6 minutes. Reduce heat to medium low, and add remaining ingredients, stirring to combine well. Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavours have mingled and vegetables are cooked. Serve with a dollop of sour cream or yoghurt if you like.