World Vegetarian Day – Stampin’ Style!

Yesterday was World Vegetarian Day so I thought I would share both a recipe for and a project inspired by my delicious Sweet Potato Black Bean chili. This is delicious as is or as a vegetarian nacho topping.  You can omit the chipotle for a milder flavor.

This makes about 8 cups and goes together super fast. It freezes well, too!

Vegetarian Sweet Potato and Black Bean Chili
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 2 medium-large sweet potatos, peeled and diced into 1" cubes
  • 1 large white or vidalia onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed very well and drained
  • 1 14-ounce can diced tomatoes with liquid
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro including finer stems

Preparation

  1. Heat oil in a Dutch oven over medium-high heat. Add onions and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add sweet potatoes and cook another 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  2. Add beans and tomatoes; increase heat to high and return to a simmer, stirring often. add lime juice and reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat and stir in cilantro.
Now, this is a very forgiving recipe!  Just don't scorch the onions or garlic because they will turn bitter and if you over thicken it, just add some water and heat until all blended together.  It's so yummy and comforting and you won't miss the meat, I promise!  I like to serve it with warm (gluten free) cornbread and lots of sweet butter…..MMMMMMM!
So I promised a project, too, so here's a fall card in the colors from the chili!  What do you think?  Did I hit the mark?
Sweet Potato and Black Bean Chili Card
Here's a closeup –
Sweet Potato and Black Bean Chili Card Closeup
I have the orange for the sweet potatoes, the red for the tomatoes, the green for the cilantro and I chose dark brown instead of black for the beans…….. 
Go ahead, try both!  You will love them; I promise!
Supply List
CARDSTOCK: Cajun Craze, Cherry Cobbler, Peach Parfait, Lucky Limeade
STAMPS: Triple Treat Flower
INK: Early Espresso
ACCESSORIES: Square Lattice Embossing Folder, Big Shot, Fancy Flower Punch, 5-Petal Flower Punch, 1/2" Circle Punch, Chocolate Chip Satin Ribbon, Stampin' Dimensionals, SNAIL Adhesive.

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