Quick and Easy Vegan Slow Cooking by Carla Kelly

Author:Carla Kelly
Language: eng
Format: epub
Publisher: The Experiment
Published: 2012-04-06T16:00:00+00:00

Kidney Bean and Sweet Potato Chili

THERE SEEMS TO be a consensus among cookbooks that black beans and sweet potatoes love each other. I tend to disagree and think that the chunkier, heartier, red kidney beans are sweet potatoes’ true love. Try this mild, slightly sweet chili and see what you think. Start with only ¼ teaspoon of cayenne unless you are a spice lover and want a spicier chili. You can easily add more spice later to taste. Remember, for safety’s sake, not to cook the kidney beans in the slow cooker (see page 24).

Serves 4 to 6

Preparation time: 15 minutes

½ onion, finely chopped

3 garlic cloves, minced

2 celery stalks, finely chopped

½ cup finely chopped cilantro stalk and leaves

1 medium yellow-fleshed sweet potato, peeled and cut into ½-inch cubes

1½ teaspoons cumin

1½ teaspoons smoked paprika

½ teaspoon salt

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ to ½ teaspoon cayenne, to taste

One 15-ounce can tomato sauce

1¼ cups vegetable stock, store-bought or homemade (page 43)

2 cups cooked red kidney beans (see warning on page 24)

1 cup canned creamed corn

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