Dr. Williams says, "The spicy flavor of the chili is offset with the sweetness of the diced sweet potato and the creaminess of the Tofutti sour cream. You can either use a fresh jalapeño or dried. They just opened a Penseys spice store nearby and I found this wonderful dried "California Crushed jalapeño" which gives an amazing flavor to the chili. This dish is an excellent source of vegan protein and dietary fiber." -Dr. Williams
Makes 4 (1 1/2)
1 Tablespoon extra virgin olive oil
1 cup yellow onion, chopped
3 cloves garlic, minced (or 1/2 teaspoon garlic powder)
1 Tablespoon chili powder
1 teaspoon ground cumin
1 (15-ounce) can black-eyed peas (drained)
1 (15-ounce) can black beans (drained and rinsed well)**
1 (14.5 ounce) can fire roasted (or plain) diced tomatoes
1 (4-ounce) can diced green chilies
1 1/2 cups sweet potatoes, diced in 1/2" cubes
1 cup veggie broth
1 - 3 teaspoons Penseys dried jalapeño or one fresh, chopped***
2 Tablespoons fresh chopped parsley or cilantro (optional)
4 Tablespoons (1/4 cup) Tofutti vegan sour cream (optional)****
Heat oil in a 5 quart dutch oven.
Add onion and sauté for 8 minutes until soft.
Add garlic and cook another minute until fragrant.
Stir the chili powder and cumin into the cooked onions.
Add the black-eyed peas, black beans, diced tomatoes, diced green chilies, sweet potatoes and the veggie broth.
Stir in the jalapeño, cover and cook for another 8 minutes or until the sweet potatoes are just tender, stirring occasionally.
Serve immediately, garnished with Tofutti sour cream, if desired.
*Penzey's products are also by mail/online. Their catalog is one I ALWAYS look forward to receiving and KEEP, since each one features several enticing recipes. To peruse their website, which also has recipes and/or to request to be put on their mailing list, visit: http://www.penzeys.com/ -LuAnn
**Make sure the black beans are rinsed well or the chili will turn black.
***According to Penseys, the heat of the jalapeño is very sensitive to temperature so it should be added toward the end of cooking.
****For more information on Tofutti Sour Cream, a staple at our house, see http://www.tofutti.com/ss-hydro.shtml.
Source: Recipe and photo from Dr. Joanne L. Mumola Williams (doctorate in Holistic Nutrition), as featured on her blog, Foods for Long Life (see link below); posted by LuAnn for KRT.