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Whole Foods Vegetarian Chili




Source of Recipe


the web


Recipe Introduction


This is non-dairy, non-wheat for those with allergies. It's packed with just
veggies!
Serves 4

If you prefer, substitute 21/2 cups rinsed and drained canned red kidney or
small red beans for the dried. Increase the water in the chili from 1 cup to
11/2 cups if substituting canned beans. Sweet potatoes vary in dryness
depending upon their age and type, so in step 4, check the potatoes after 10
minutes. If they seem to be almost tender, don't cook the full 20 minutes;
just skip to the next step and add the spinach and beans.



List of Ingredients




- 1 cup dried red kidney beans (8 oz), rinsed and picked over
- 1 TB Whole Foods Organic Extra Virgin Olive Oil
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, cut into 1/2" squares
- 1 pound sweet potatoes, peeled and cut into 1" chunks
- 11/2 tsp chili powder
- 1 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ground coriander
- 3/4 tsp ground cumin
- 2 cans (8 oz each) no-salt-added tomato sauce
- 1 package (10 oz) frozen chopped spinach
- 1 package (10 oz) frozen corn kernels


Recipe



1. In medium saucepan, combine beans and cold water to cover by 2".
Bring to a boil and boil 2 minutes. Let stand 1 hour; drain.
2. Return drained beans to saucepan. Add cold water to cover by 2" and
bring to a boil. Reduce to a simmer, partially cover, and cook 1 hour or
until beans are tender. Drain, reserving 1/2 cup bean cooking liquid.
3. Meanwhile, in Dutch oven or flameproof casserole, heat oil over
medium-low heat. Add onion and garlic and cook, stirring frequently, for 7
minutes or until onion is tender. Add bell pepper and cook, stirring
frequently, for 5 minutes or until tender.
4. Stir in sweet potatoes, chili powder, salt, cinnamon, coriander,
and cumin until coated. Add tomato sauce and 1 cup of water and bring to a
boil. Reduce to a simmer, cover, and cook 20 minutes.
5. Stir in spinach, beans, and reserved bean cooking liquid. Return to
a boil, reduce to a simmer, cover, and cook 20 minutes longer or until sweet
potatoes are tender. Add corn and cook for 5 minutes to heat through.