Vegetarian Sweet Potato Rice & Bean Chili

Vegetarian Sweet Potato Rice & Bean Chili

Chop, chop. Mince, mince. Dice, dice.

Boooooring.

Today, we’re giving vegetarian chili a facelift by ditching the knife (or the Ninja chopper, if you happen to own it) and using the spiralizer to use Inspiralized rice instead of cubed sweet potatoes to add vegetarian heartiness to this otherwise predictable chili.

Vegetarian Sweet Potato Rice & Bean Chili

The consistency of this chili is out of this world. Every spoonful is a smooth bite of healthiness. The vegetables and spices create your traditional chili flavors, while the sugars in the potato adds a sweetness to the broth. The beans add an easy protein source and add to the heartiness.

What I love about making chili is that it lasts for-ever. I made a big pot for Lu and I and we reheated it for dinner that night and then I had it for lunch the following 2 days. That’s budget eating for ya.

Vegetarian Sweet Potato Rice & Bean Chili

This chili is very interesting, because the sweet potato rice consistency almost mimics a ground meat. Either that, or it tastes like you’re eating a chili with rice or barley.

The avocado on top melts into the chili and adds more nutrients to the dish, as a supah-food.

It’s darn fantastic and I’m actually upset there’s none left in the fridge.

Vegetarian Sweet Potato Rice & Bean Chili

Oh, and don’t mind Lu’s terrible cuticles… he was working from home for a “snow day” when I made this chili, so I enlisted him to be my spoon holder. It’s nice to have someone in the apartment during the day. It’s also pretty cute when he calls his mother and speaks to her in Spanish.

Speaking of Spanish, I’ve got to start learning more than “hola” if I want to hang easier during family gatherings. 2014 goal, for sure.

Vegetarian Sweet Potato Rice & Bean Chili

Now with the beef stew and this chili, we’re set for at least 2 weeks of reheatable meals, right?

Do you like stews and chilis?

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Serves 1

Vegetarian Sweet Potato Rice & Bean Chili

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 1 large sweet potato (340g+), peeled, Blade C
  • 2 large garlic cloves, minced
  • 3/4 cup diced red onion
  • 2 tbsp olive oil
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup diced red bell pepper (or green)
  • 1 tsp cumin
  • 1 tsp oregano flakes
  • 1/2 tsp chili powder
  • salt and pepper, to taste
  • 2 cups low-sodium vegetable broth
  • 2 cups water
  • 2 (14oz) cans of diced tomatoes
  • 1 (14oz) can of white beans (cannellini)
  • 1 (14oz) can of red kidney beans
  • 2 tbsp freshly chopped parsley
  • 4-5 avocados, insides cubed

Instructions

  1. Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.
  2. Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.
  3. Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.
  4. Then, pour in the vegetable broth, water, tomatoes and beans. Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.
  5. After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes.
  6. Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).
http://inspiralized.com/vegetarian-sweet-potato-rice-bean-chili/

Instructions with Pictures

Place your spiralized sweet potato noodles into a food processor and pulse until made into rice-like bits. Set aside.

Place a large saucepan over medium heat and add in the olive oil. Once oil heats, add in the garlic and let cook for 30 seconds. Then, add in the onions and cook for about 2 minutes or until translucent.

Vegetarian Sweet Potato Rice & Bean Chili

Next, add in the carrots, celery, peppers, and season with cumin, chili powder, salt, pepper and oregano. Stir to combine and let cook for 5 minutes, stirring frequently.

Vegetarian Sweet Potato Rice & Bean Chili

Then, pour in the vegetable broth, water, tomatoes and beans.

Vegetarian Sweet Potato Rice & Bean Chili

 

Cover, raise heat and bring to a boil. Once boiling, uncover, reduce to a simmer, stir in the fresh parsley and let cook for 20 minutes, uncovered.

Vegetarian Sweet Potato Rice & Bean Chili

After 20 minutes, add in the sweet potato rice, stir to combine and let cook, uncovered for 10 minutes.

Vegetarian Sweet Potato Rice & Bean Chili

Once done, ladle into bowls and enjoy garnished with a few avocado chunks (about 1/2 avocado per bowl).

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Comments

  1. Love these flavors, Ali! This definitely needs to be dinner tonight!

  2. I love chili and especially love trying new recipes. I am adding this to my list! The sweet potato is such a great addition!

  3. I could so use some of this right, even though the weathermen keep telling me warmer days are coming, I’m still freezing my butt of and trying to get my hands on whatever soups I can find! This guy looks scrumptious.

  4. Chili is seriously the gift that keeps on giving. I’d love having leftovers of this chili to greet me every night at dinner from now until summer!

  5. I can’t ever get enough of chili, especially in this cold weather! The sweet potato rice is pretty genius…I’m sure it adds such great texture!

  6. Made this tonight….it was Awesome!

  7. Teresa (vegan) :

    I love that you put pictures of the steps, I always appreciate that so much! It really helps!

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