Dairy Free Cookbook for Kids: 100 Recipes for Busy Families by Fahrenkrug Danielle

Author:Fahrenkrug, Danielle [Fahrenkrug, Danielle]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2020-08-24T16:00:00+00:00

BLACK BEAN AND SWEET POTATO CHILI

ALLERGEN-FREE, EGG-FREE, GLUTEN-FREE, NUT-FREE, SOY-FREE, VEGAN

This is a hearty meal made from simple pantry items and fresh vegetables, and it is great for a large crowd or for make-ahead meals. It’s a versatile recipe the whole family will enjoy.

PREP TIME: 20 MINUTES

COOK TIME: 45 MINUTES

SERVES 6

1 tablespoon olive oil

2 poblano peppers, seeded and finely chopped

1 large onion, chopped

1 red bell pepper, finely chopped

3 tablespoons tomato paste

5 large sweet potatoes, peeled and cut into ½-inch cubes

3 (14.5-ounce) cans fire-roasted diced tomatoes, with their juices

3 (15-ounce) cans black beans, drained and rinsed

1½ cups low-sodium vegetable broth

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 tablespoon ground coriander

1 tablespoon ground cumin

¼ cup freshly squeezed lime juice

Sea salt

Freshly ground black pepper

1 . In a large stockpot over medium heat, heat the oil. Add the poblano peppers, onion, and red bell pepper. Cook for 8 to 10 minutes, or until the onion is translucent.

2 . Stir in the tomato paste, sweet potatoes, tomatoes with their juices, black beans, vegetable broth, paprika, oregano, coriander, cumin, and lime juice.

3 . Turn the heat to high and bring the chili to a boil. When the chili is boiling, reduce the heat to medium-low and cover the pot. Simmer for 20 to 30 minutes, or until the sweet potatoes are tender.

4 . Using a potato masher, gently mash the chili to blend the flavors and thicken. Season with salt and pepper to taste.

LEFTOVERS: This makes a lot of chili and leftovers have several uses. You can freeze them for another time in a sealed bag for up to 3 months. Other ideas include reserving 1 cup to use in Chili Mac ’n’ Cheese Bites that week, or using the chili to make burritos another night. Using a slotted spoon to make sure most of the liquid is drained, fill the tortillas with the chili. Top with vegan shredded cheese, and wrap into a burrito. Heat and eat.

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