A couple of days ago, The Globe and Mail published a story on veganism as the new “non-diet”, reporting on the benefits of a vegan diet for diabetics.
Now for those of us already practicing the lifestyle, none of this seems very surprising. We’ve all seen and, more importantly, felt the benefits. When people ask, I usually describe it as feeling clean. It’s the difference between having a head cold and not—but of the entire body. The article, possibly most importantly, is yet another example of veganism popping up in mainstream media.
So on that note, and in the spirit of FOODIE FRIDAYS, I leave you with this simple recipe. It’s so easy and you can find all the ingredients in your regular old grocery. Seriously delicious and perfect for these cold winter days.
Sweet Potato Chili
Adapted from Simple Vegetarian Pleasures
3 tablespoons canola oil
2 large onions, finely diced
6 garlic cloves, minced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 ½ tablespoons chili pepper
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
5 cups water
1 (28 oz.) can of plum tomatoes, finely chopped with their juice
¼ cup tomato paste, thinned with ¼ cup water
2 medium-large sweet potatoes, peeled and cut into ½-inch dice
2 (15 oz.) cans black beans, rinsed and well drained in a strainer
¾ teaspoon salt
Chopped cilantro
Directions:
1. Heat oil in a large stockpot over medium heat. Add onions and garlic, and sauté stirring frequently, until the onions begin to brown, at least 10 minutes. Stir in the 2 bell peppers and cook 10 minutes, stirring often.
2. Sprinkle on the chili powder and cumin, cook the spices 2 minutes, stirring continuously. Stir in all the remaining ingredients, except cilantro, and bring to a boil. Cook 15 minutes or until the sweet potatoes are tender. Stir the soup occasionally, making sure to scrape the bottom to get any of the bits possibly stuck there.
3. Serve with cilantro sprinkled on top, and be prepared to go back for seconds. Thirds even.
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