If I can eat something 4 days in a row, then you know it has to be good. Let me tell you something, even dietitians need to work on their diets sometimes and I was feeling like I took a side road for a couple of weeks and needed to get back on the main highway…of healthy eating. Slow roasted sweet potatoes with vegan chili is a hearty and filling meal for any day of the week.
When I feel a little “blah”, I know I need to switch things up. So, how do I get back on track? I start by increasing my fruit and vegetables, exponentially. This is the advice I have always given clients and it’s the advice I use myself.
I’m not vegan, nor am I a vegetarian, but I like to eat this way at least a few times a week to help me focus on my own diet, instead of everyone else’s diets, which usually trump mine.
It took me a little while to jump on the sweet potatoes and chili bandwagon, but dang…I’m happy I did. It’s incredible. And since I’m a toppings girl, this one begs for toppings.
The nutrition in this should make you feel like you are doing something amazing for your body.
Scroll down to the nutrition facts panel under the recipe and prepared to get blown away. I turned on all the B-vitamins (those help power your metabolism) and it’s pretty amazing. Not to mention the 16.8 grams of fiber – geez. Make sure you’re drinking water.
Try this and let me know what you think of these slow roasted sweet potatoes with vegan chili. It’s a keeper for me.Print
4 medium sweet potatoes
1 tablespoon cornstarch
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/4 teaspoon ground black pepper
2 tablespoons canola oil
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 small jalapeno pepper, minced
1, 15 ounce can pinto beans, drained
1, 15 ounce can kidney beans, drained
1, 15 ounce can tomato sauce + 1/2 cup water
1 tablespoon red wine vinegar
Diced red onion
Preheat oven to 425°F. Wrap sweet potatoes in foil and place on baking sheet. Roast in oven for 1 hour or until a knife can easily go into the center.
Mix up the seasonings for the spice mix in a bowl and set aside.
In a medium sized Dutch oven over medium heat, add canola oil.
After 2 minutes, add onions, bell peppers, and jalapenos and saute for 5 minutes or until soft.
Add all beans, tomato sauce, water, and spice mix and bring to a boil, then immediately turn heat to low and simmer until the sweet potatoes are done. Then stir in the red wine vinegar.
When the sweet potatoes are done, carefully remove from the foil, cut down the middle and separate the halves – add chili on top with toppings.
If your chili starts to thicken up too quickly, you can add a 1/4 of water to thin it out.
- Prep Time: 5 minutes
- Cook Time: 60 minutes