adapted from TheGlobal Vegetarian

1 T. oil
1 medium yellow onion, diced
1 medium green bell pepper, seeded and diced
1 cup sliced celery
2 cloves garlic, minced
1 package chili seasoning mix
2 15-oz. cans chopped tomatoes
2  15-oz. cans black beans, drained
1 T. dried parsley
2 t. ground cumin
1/2 t. black pepper
1/2 t. salt
3 - 4 cups unpeeled, diced sweet potato 
( about 2 large potatoes )
1 red onion or 4 scallions, chopped ( optional )

In a large saucepan, heat the oil.  Add the onion, bell pepper, celery, and garlic, and cook for 7 minutes over medium heat, stirring frequently.  Stir in the tomatoes and cook for 3 to 4 minutes more.  Stir in the beans and seasonings and cook for about 30 minute over medium-low heat, stirring occasionally.

In a medium saucepan, place the sweet potatoes in enough boiling water to cover.  Cook for about 15 minutes over medium heat, until tender, and drain in a colander.  

When the chili has cooked for about 25 minutes, stir the potatoes into the pot.  

Ladle the chili into bowls and garnish with chopped red onion or scallions.

Makes 6 servings.


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Background:  Arte Nativo Huichol del Estado de Nayarit