Mexican

Black bean and sweet potato chili, vegan is for Dinner.

Black bean and sweet potato chili, vegan takes 15 minutes to prepare.

Black bean and sweet potato chili, vegan takes 20 minutes to cook.

Black bean and sweet potato chili, vegan makes 8 servings.

The ingredients for Black bean and sweet potato chili, vegan are:

1 whole sweet potato, microwaved, peeled, and diced
1 tbs olive oil
1/2 medium onion, chopped
2 medium carrots, chopped
1 tbs cumin
2tbs chili powder
1 tbs or less red pepper powder
1 tsp salt
1 28 oz can diced tomatoes
2 15 oz cans black beans, drained and rinsed
1/2 cup Bob's Red Mill extra thick rolled oats
1 cup hot water

Here is how you make Black bean and sweet potato chili, vegan:

Before you start, microwave (or bake) the sweet potato, and cool enough to peel and dice.Right before you start, pour 1 cup hot water over 1/2 cup rolled oats and set aside.In a large skillet, heat oil. Then add onion and carrots. Saute until onion softens. Add cumin, chili powder, red pepper, and salt, and continue sauteing until spices brown.Add tomato, black beans, sweet potato, and oats. Stir and simmer for about 15 minutes.Can be served right away, but tastes better if allowed to sit overnight in the fridge.Number of Servings: 8Recipe submitted by SparkPeople user AUGUST_SUN.

The nutritional information for Black bean and sweet potato chili, vegan is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 178.2

• Total Fat: 3.0 g
• Cholesterol: 0.0 mg
• Sodium: 634.1 mg
• Total Carbs: 30.1 g
• Dietary Fiber: 9.0 g
• Protein: 9.2 g

Black bean and sweet potato chili, vegan is Mexican cuisine.

The dietary needs meet for Black bean and sweet potato chili, vegan is Vegan