How To make Vegetarian Chili In Sweet Potato Boats
6 lg Sweet potatoes
1 tb Olive oil
2 Sweet green peppers, diced
2 Onions, chopped
2 Garlic cloves, minced
1 tb Chili powder
2 ts Ground cumin
1 ts Ground coriander
Salt Pepper 28 oz Canned tomatoes, chopped
14 oz Canned black beans,
-drained and rinsed 1 c Corn nibblets
1/4 c Fresh coriander, chopped,
-or parsley 1/3 c Plain yogurt
Fresh coriander leaves Lime wedges Place sweet potatoes on baking sheet; pierce all over with fork. Bake in 400F 200C oven for about 1 hour and 25 minutes or until tender.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook green peppers, onions, garlic, chili powder, cumin, coriander, 1/2 ts salt and 1/4 ts pepper, stirring, for 10 minutes. Stir in tomatoes and black beans; bring to boil. Reduce heat and simmer, covered, for 20 minutes. Stir in corn and 2 tb of the chopped coriander, cook, uncovered, for 5 minutes. Place sweet potatoes on plates; slit lengthwise through middle and mash inside slightly with fork. Season with salt and pepper to taste. Using back of spoon, make hollows in sweet potatoes and spoon in chili mixture. Top with spoonful of yogurt and sprinkle with remaining chopped coriander. Garnish with coriander leaves and lime. Source: Canadian Living magazine [Mar 95] cover story [-=PAM=-] PA_Meadows@msn.com
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Sweet Potato Chili
It may be cool outside, but we are turning up the heat inside! This week's recipe brings a sweet twist to a fall and winter favorite. Our Sweet Potato Chili is a 20 minute meal made even simpler by utilizing canned food ingredients. Find the complete recipe here:
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Ultimate Chili-Stuffed Sweet Potato Skins
Recipe:
Delicious chili stuffed sweet potato skins that make the perfect game day appetizer or easy vegetarian lunch! Topped with melted cheese and a scoop of honey-lime chipotle yogurt sauce.
CHEESY BURRITO SWEET POTATO BOATS! #vegan #recipe #mexican #shorts
The BEST Sweet Potato Vegan Chili Recipe & Chase Your Dreams MEDITATION
I totally used to be scared of cooking proper vegan chili! But I was so wrong. It's super easy, delicious, and so good for you. I now love making this super simple sweet potato vegan chili recipe. It's comforting, easy and so delicious!
Plus vegan chili is a really great budget-friendly meal option, packed with beans, sweet potatoes, corn, and greens. So hearty, so cheap, and tastes so much better than the non-vegan version! You gotta give it a try!
????????????Sweet potato vegan chili recipe:
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About Marina Yanay-Triner, Soul in the Raw
I am a high-raw vegan educator, recipe creator and coach. I create quick, easy and extremely flavorful high-raw vegan recipes on Soul in the Raw and educate on a scientifically-supported whole food plant-based lifestyle.
I went vegan to overcome PTSD as a result of being sexually assaulted as a teen, horrible digestion, as well as severe PMS. You can watch my sexual assault story here: my PMS story + what I did to overcome it here:
Today, I spread my love for veganism and help others go vegan through a heart-centered and practical approach. For the animals, the planet, and our health.
Loaded Chili Sweet Potato Skins
Turkey Chili-Stuffed Baked Sweet Potato
Ingredients:
CHILI
1 Tbsp olive oil
1/2 lb. ground turkey
4 green onions, diced - divided
2 cloves garlic
4 ounces diced tomatoes
4 ounces Chunky Salsa
1 Tbsp chili powder
1/2 tsp dried thyme or oregano
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cup chicken stock
1 tbsp Salt
POTATOES AND TOPPINGS
4 small sweet potatoes
1/2 cup shredded cheddar cheese
Cilantro or green onions for garnish
Instructions:
Preheat the oven to 400ºF.
Wash the sweet potatoes well, then prick the skins several times with a fork. Place the sweet potatoes on a baking sheet or in a baking dish and bake for 60 minutes, or until soft and oozing from the fork holes.
While the sweet potatoes are baking, prepare the small batch of chili. Add the ground turkey and olive oil to a large pot. Sauté the turkey over medium heat. While the turkey is cooking, finely slice green onion and mince the garlic. Add 3/4 of the green onions and all of the garlic to the pot and continue to sauté until the onions are soft.
Add chili powder, oregano or thyme, cumin, coriander and chicken stock. Stir to combine. Allow the chili to come up to a simmer, then reduce the heat and let simmer until the sweet potatoes have finished baking, stirring occasionally. Taste and add salt to taste. (1 Tbsp)
Once the sweet potatoes are finished baking, carefully slice each one open lengthwise and slightly mash the insides. Top with 2 Tbsp shredded cheddar then spoon about 3/4 cup chili over each potato. Top with a dollop of Sour Cream then cilantro or sliced green onions just before serving. Enjoy!
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