Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Ingredients
- 2 sweet potatos, peeled and diced
- 400 grams black beans, cooked and drained
- 2 cups broccoli, cut into florets
- 1 red bell pepper, diced
- 1 red onion, chopped
- 1 carrot, diced
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 2 tablespoons tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 teaspoons sambal
- to taste salt
- to taste ground black pepper
Directions
Heat the olive oil in a wok over medium heat.
Add the chopped red onion and diced carrot to the wok. Cook for about 5 minutes, or until the onion is translucent and the carrot begins to soften.
Add in the diced sweet potatoes and continue cooking for another 5 minutes, stirring occasionally.
Stir in the diced red bell pepper, tomato puree, ground cumin, onion powder, smoked paprika powder, ground cinnamon, chili powder, cayenne pepper, and ground turmeric. Cook for 2 minutes to release the flavors of the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and add the cooked black beans and cauliflower rice.
Cover the wok and allow the chili to simmer for 20 minutes, or until the sweet potatoes are tender.
Add in the broccoli florets and simmer for an additional 5 minutes, uncovered.
Season the chili with sambal, salt, and ground black pepper to taste. Stir well to combine all the ingredients.
Serve the Black Bean & Sweet Potato Chili hot.
Ingredients
- 2 sweet potatos, peeled and diced
- 400 grams black beans, cooked and drained
- 2 cups broccoli, cut into florets
- 1 red bell pepper, diced
- 1 red onion, chopped
- 1 carrot, diced
- 2 cups cauliflower rice
- 1 tablespoon olive oil
- 2 tablespoons tomato puree
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 4 cups vegetable broth
- 2 teaspoons sambal
- to taste salt
- to taste ground black pepper
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Heat the olive oil in a wok over medium heat.
Add the chopped red onion and diced carrot to the wok. Cook for about 5 minutes, or until the onion is translucent and the carrot begins to soften.
Add in the diced sweet potatoes and continue cooking for another 5 minutes, stirring occasionally.
Stir in the diced red bell pepper, tomato puree, ground cumin, onion powder, smoked paprika powder, ground cinnamon, chili powder, cayenne pepper, and ground turmeric. Cook for 2 minutes to release the flavors of the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and add the cooked black beans and cauliflower rice.
Cover the wok and allow the chili to simmer for 20 minutes, or until the sweet potatoes are tender.
Add in the broccoli florets and simmer for an additional 5 minutes, uncovered.
Season the chili with sambal, salt, and ground black pepper to taste. Stir well to combine all the ingredients.
Serve the Black Bean & Sweet Potato Chili hot.
Reviews
5.0 out of 5
1 rating
Sign in to review this recipe
Good, some adjustments need to be made
February 19, 2024
helpful