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Sweet Potato and Black Bean Chilli
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Servings:
4 servings
Author:
Course:
Main Course
Cuisine:
American
Keywords:
Vegan
beans
Gluten Free
legumes
🧂 Ingredients
2 tablespoons
coconut oil or olive oil
1
medium red onion
chopped
1
red pepper
chopped
1
green pepper
chopped
1
carrot
chopped
4 cloves
garlic
minced
2 teaspoons
sea salt
1 to 2
large sweet potatoes
peeled and cut into cubes
Zest and juice of 1 lime
2 400 g
tins diced tomatoes
500 g
cooked black beans
from a tin or homemade
1
jalapeno chili pepper
seeded and chopped – or more if you like heat!
1 tablespoon
cumin
1 tablespoon
chili powder
1 teaspoon
cocoa powder
1 tsp
cinnamon
1 tsp
Mexican oregano
1 tsp
brown sugar
or more to taste
Cheese
Sour cream
Avocado
Raw diced onion
Pickled jalapeno
Fresh cilantro / coriander
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Instructions
1
Warm the oil in a large pan over medium heat (this can be done on a stovetop or
in a dutch oven set over your hot embers of a campfire) and add the onion, red
pepper, green pepper, carrots, garlic, and salt. Saute until soft, about 4
minutes.
2
Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing
to stir occasionally.
3
Add the jalapeno, cumin, chill powder, cinnamon, cocoa and oregano, stir and
cook for a minute or two.
4
Add the tomatoes, black beans, lime juice and sugar. Bring to a simmer, cover,
and cook for 20-40 minutes, until the sweet potatoes are very soft.
5
Let the chilli cool thoroughly.
6
Spread the chilli on dehydrator trays covered with non-stick sheets or parchment
paper.
7
Dehydrate at 63C/145F for 8-10 hours, until totally dry (to speed things up a
bit, you can check the chilli after a few hours, peel the partially dried chilli
off these sheet, and finish drying on the mesh dehydrator mats).
8
Once totally dry, pack the chilli into zip lock bags or use a vacuum sealer
which will allow for a longer shelf life.
9
Put the veggie chilli in a pot and pour water over to cover.
10
Place the pot on your stove and heat until boiling. Let simmer for 5-10 minutes.
11
Remove from the heat and cover. Let sit for another 5-10 minutes to rehydrate
completely.
12
Serve with those tasty garnishes that you’ll be so happy you carried with you!
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