Vegetarian Sweet Potato Rice & Bean Chili
Vegetarian Sweet Potato Rice & Bean Chili is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One serving contains 737 calories, 21g of protein, and 38g of fat. For $3.45 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. 114 people were impressed by this recipe. This recipe is typical of American cuisine. It will be a hit at your The Super Bowl event. Head to the store and pick up chili powder, sweet potato, canned red kidney beans, and a few other things to make it today. It works best as a main course, and is done in around 55 minutes. It is brought to you by Inspiralized. Overall, this recipe earns a great spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Black Bean and Sweet Potato Chili (Vegetarian), Vegetarian Sweet Potato Chili, and Vegetarian Sweet Potato Chili.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
4-5 avocados, insides cubed
2 (14oz) cans of diced tomatoes
1 (14oz) can of red kidney beans
1 (14oz) can of white beans (cannellini)
1 cup diced carrots
1 cup diced celery
1/2 tsp chili powder
1 tsp cumin
2 large garlic cloves, minced
2 tbsp olive oil
1 tsp oregano flakes
2 tbsp freshly chopped parsley
1 cup diced red bell pepper (or green)
3/4 cup diced red onion
salt and pepper, to taste
1 large sweet potato (340g+), peeled, Blade C
2 cups low-sodium vegetable broth
2 cups water
Equipment:
food processor
sauce pan
bowl
ladle
Cooking instruction summary:
Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.Then, pour in the vegetable broth, water, tomatoes and beans. Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes. Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).
Step by step:
1. Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.
2. Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.Then, pour in the vegetable broth, water, tomatoes and beans. Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes. Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).
Nutrition Information:
covered percent of daily need
