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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.


  • 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

  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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