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Vegan Sweetpotato Chili with Creamy Coconut Rice
Featured In WTFCF Season 1, Episodes 06 & 07: Sweetpotato Is One Word. A great way to warm up on a cold day. This was a State Fair Recipe winner!
Equipment
- large Dutch oven
Ingredients
- 4 cups sweetpotatoes, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 large bell pepper, chopped
- 1 can whole kernel corn
- 1 can chili seasoned diced tomatoes
- 1 can black beans, do not drain
- 1 package taco seasoning mix
- 1 teaspoon chili powder
- 2 cups vegetable stock
- 1 cup rice of choice
- 2 cups coconut milk
- 2 scallions or green onions, chopped
- 2 tablespoons vegetable oil
Instructions
- Heat oil in a large Dutch oven, add 1 chopped onion, 3 minced garlic cloves, and 1 chopped bell pepper. Sauté until tender for about 5 mins.
- Add 4 cups diced sweetpotatoes and cook until lightly browned. Then add 1 package taco seasoning. Mix well.
- Add 1 can corn, 1 can black beans, 1 can diced tomatoes, 2 cups vegetable stock, and 1 teaspoon chili powder. Mix and reduce heat to low and cook 25 minutes until all vegetables are tender.
While Vegetables Are Cooking
- In a saucepan with a tight fitting lid, add 2 cups coconut milk and 1 cup rice. Bring to a boil. Reduce heat and cook for 20 minutes until liquid is absorbed.
To Serve
- Plate rice and top with chili and a scoop of chopped scallions.
Enjoy!
About the Author
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