This is Not a Diet

Hearty, vegan meal

Ingredients:

• 1 tbsp olive oil
• 1 large onion, diced
• 3 serrano peppers, chopped
• 2 habanero peppers, chopped (adjust number of chilies to taste)
• 4 garlic cloves, minced
• cumin, cayenne pepper, black pepper, salt
• 1 tbsp agave syrup
• 2 – small cans crushed or diced tomatoes or 1 lb fresh tomatoes grated
• 1 large can garbanzo beans, rinsed
• 1 large can black beans, rinsed
• 3 ears corn removed from the cob
• 1-2 cups fresh cilantro chopped
• 1 or 1/2 sweet potato per person

white corn, last of the season

Cooking:

1. Preheat oven to 400 degrees, bake sweet potatoes for 60-75 min until a fork pierces easily.*
2. In large pot, heat olive oil over medium high heat
3. Add onion and peppers and saute until softening, about 5 minutes
4. Add garlic and spices to taste (I use a lot of cumin- maybe 2 tbsp) and agave syrup
5. Saute another 2-3 minutes until veggies are coated in spices
6. Add tomato, beans, & corn
7. Add water if desired (for a really thick chili add very little water)
8. Simmer for 30 minutes
9. Add cilantro
10. Adjust spices to taste, simmer 30 min or until potatoes are cooked

perfecty cooked sweet potatoes

When the sweet potato starts leaking a sweet syrup like this, that’s a good signal they are done.  This means the sugars are caramelizing on the inside, heightening the sweet taste.

Serve: Cut potato and spoon chili on top.  Garnish with fresh cilantro (sour cream if you want).

Nutritional Information for chili per serving (8 servings)

228 calories, 42g carbohydrates, 3g fat, 11g protein

the chili is great on its own