Hey everyone who isn't reading! It's been a minute! Things are good. I'm still vegetarian (17 years and counting!) but I am trying to be more diary free. We'll see how that goes!
This is a delicious recipe I found on the YouTube Channel @theplantslant who I think posted a recipe from Make It Dairy Free website. Not 100% sure, but don't want people who aren't reading to think I made this up. Enjoy!
1 Tbsp Olive Oil
1 Medium Onion
1 Medium Onion
1/2 tsp sea or kosher salt
2 cloves garlic
4 sprigs fresh thyme (I take the green parts off the stem before I add)
2 15.5 oz black beans, drained and rinsed (I use 1 can no salt and 1 can regular)
3 cups sweet potatoes, cubed (some people peel them, but I DO NOT! Flavor is fantastic and more fiber!)
1 1/2 Tbsp Smoked Paprika
1 1/2 tsp cumin
1 tsp chili powder
1 13.5 can full fat coconut milk
1/2 cup veggie stock
2 Tbsp Sriracha (more or less to taste. I use zero because I do not like spicy and it's delicious without this)
1 serve this over Italian Barley, but other suggestions are brown rice/quinoa/baguette or mashed potatoes.
In a large skillet or pot, with high walls, add oil and heat. Add onions and stir. Then sprinkle salt over and allow onions to cook until translucent and beginning to brown. (6-8 minutes). Then stir in garlic and thyme and cook for another minute.
Add black beans, sweet potatoes, smoked paprika, cumin, chili powder. Stir together well, then add coconut milk, stock and sriracha (if adding). Scrape any browning and seasoning at the bottom to incorporate the flavors.
Without adjusting the heat, let the mixture come to a simmer. Cover with a lid and cook until sweet potatoes are fork tender, about 30-35 minutes. I stir every 10 minutes to make sure nothing sticks.
I serve 1 cup of the chili over 1/2 cup cooked Italian Barley, which also has a high fiber content.
