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Monday, February 16, 2015

Black Bean Chili & Sweet Potato Casserole

I'm loving these healthy slow cooker recipes that I can put together in the morning and not have to worry about all day!  Today, I tried a new recipe:  Black Bean Chili & Sweet Potato Casserole.   It's delicious!  With a few inches of snow on the ground outside, I thought this would be a great dish to help keep us warm and toasty.

Ingredients:

  • 2 teaspoons olive oil (optional)
  • 1 small yellow onion, minced
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1 (16 oz) jar tomato salsa
  • 3 cups cooked black beans or 2 (15oz) cans of black beans, rinsed & drained
  • 1.5 lbs sweet potatoes, peeled & thinly sliced
  • Salt (optional) & freshly ground black pepper
  • 1 cup shredded vegan cheddar cheese or homemade cashew cheese
Steps:  

  1. Heat oil in skillet (or water if you don't want to use oil).  Add the onion and saute until softened.  Then add garlic, then tomato paste, chili powder, oregano, cumin & paprika.  Add a little extra water, if needed, to ensure the mixture doesn't burn. 
  2. Stir in the salsa and black beans.  Taste and adjust seasonings, if needed. 
  3. Spoon a thin layer of the chili mixture on the bottom of the cooker. Arrange a layer of sweet potato slices on top (overlapping slightly).  Season with salt (optional) and pepper, then top with a thin layer of the chili mixture, followed by a sprinkling of the vegan cheese.  Repeat layers until all ingredients are used and you end with remaining vegan cheese on top.  
  4. Cover and cook on low for 4 hours or until potatoes are tender. 
  5. Enjoy!   
(Recipe derived from Fresh from the Vegan Slow Cooker by Robin Robertson) 


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