Recipe: Sweet Potato + Black Rice Veggie Chilli
I LOVE THIS CHILLI. Seriously, nailed it. This chilli is exactly why it is so important to have a good pantry going of easy and meal-elevating spices, beans, grains, etc. for those hibernation times. I whipped this recipe up from ingredients that I always have around the house, and you can too! Put your own spin on it, but the sweet potato + black rice give you all of their healthful benefits and a hearty, filling feel. The seasoning’s flavours leave you with all the familiar tastes of a meat chilli and then I realized… leave off the melty cheese top and this is an accidentally vegan chilli!!! Wild! And did you know that black rice is gluten-free too?!!?! There ya go. No excuses. Cook up a bowl and warm your soul.
Sweet Potato + Black Rice Veggie Chilli
Get comfortable with this accidentally, possibly vegan chilli.
1 Large Sweet Potato, small dice
1 Medium Yukon Gold Potato, small dice
3/4 cup of Black Rice
One medium sized onion, small dice
4 cups of Vegetable broth
2 cups of cooked white beans
2 cups of cooked Romano beans
1 can of diced tomatoes
Optional garnish: Shredded mozzarella cheese
1/4 cup of Chili powder
Kosher salt (3 tablespoons) and pepper (1 tablespoon)
3 tablespoons Garlic powder
3 tablespoons of Onion powder
1 tablespoons Oregano
3 tablespoons of Cumin
1 tablespoon of Paprika
Sautée onions in generous olive oil, then sweet potato and #Yukon Gold potato.
Mix together all spices listed in the spice mix and add this in to suit your tastebuds! If you like spicier, dump it all in! If you’re not so sure, go slow, add in one heaping tablespoon of the mix at a time and taste.
Add in tomatoes, then stir together.
Add in vegetable broth, quickly followed by uncooked dry black rice, corn and beans.
Cover with a lid and let simmer on low-medium heat, for an hour minimum!
Optional: Portion the chilli out in oven-safe bowl, top with shredded mozzarella and broil until the top is ooey gooey delicious or salty crispy crunchy, the way you like it!