Kick-Ass Sweet Potato and Persimmon Vegan Chili
A little hot, a little sweet, this Kick-Ass Sweet Potato and Persimmon Vegan Chili has a flavor so big, your family won't ever miss the meat!
Servings: 12 bowls
Ingredients
For Roasting the Sweet Potatoes & Persimmons
- 1 teaspoon extra virgin olive oil for roasting vegetables
- 2 large sweet potatoes sliced in ¼ inch slices
- ½ teaspoon sea salt for roasting sweet potatoes
- 1 teaspoon cinammon for roasting sweet potatoes
- 5 medium ripe persimmons sliced in ¼ inch slices
- 1 teaspoon extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
For the Chili
- 3 lbs bulk black beans rinsed and soaked overnight. I used Black Runner Turtle Beans
- 32 oz organic vegetable broth low sodium is even better if available
- 2 15 oz cans organic tomato sauce
- 1 12 oz can organic tomato paste
- 1 28 oz can organic crushed tomatoes
For Sauteing the Vegetables
- 1 tablespoon coconut oil virgin, unrefined
- 1 large bay leaf
- 5 medium cloves garlic crushed w/ garlic press
- 1 medium red onion finely chopped
- 1 tablespoon African Smoke but from Trader Joe's or online
- 1 tablespoon red pepper flakes use less if you can't handle the heat
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- 1 teaspoon ground coriander
- ½ teaspoon ginger
- 3 cups frozen organic sweet corn
- 1 large red bell pepper finely chopped
- 1 large yellow bell pepper finely chopped
Instructions
For the Sweet Potatoes and Persimmons
- Preheat over to 400°F. Line two baking sheet pans with parchment paper or foil. Place slices of persimmon on one sheet pan. Brush both sides with olive oil. Sprinkle with smoked sea salt and smoked paprika. Place sliced sweet potatoes on another baking sheet. Brush both sides with olive oil. Sprinkle with sea salt and cinnamon. Roast persimmons for 20-30 minutes until tender. Remove and allow to cool. Roast sweet potatoes for about 30 minutes until fork tender. Remove and allow to cool.
For the Chili
- Drain and rinse soaked beans in colander. In large pot, combine beans, vegetable broth, tomato sauce, tomato paste and crushed tomatoes. Stir well and heat on stove until boiling. Once boiling, turn down to medium heat and cook beans until tender. This could take several hours, depending upon the beans you choose.
To Saute the Vegetables
- In large fry pan or wok, melt coconut oil. Add bay leaf and allow to simmer for several minutes until fragrant. Remove and discard. Add garlic and onions and saute until translucent. Add the spices and stir thoroughly. Simmer for 5 minutes.
- Add the bell pepper and frozen corn. Stir thoroughly and allow to simmer until bell peppers soften and corn is melted. About 6 to 8 minutes.
Putting it All Together
- Once the beans are just about tender enough to eat, dice sweet potato and persimmons into bite sized pieces and add to pot of chili stirring frequently. Add the sauteed vegetables. Continue to stir until well-blended. On medium heat, allow to cook for about 30 minutes more, just to make sure the flavors meld together perfectly. Place into bowls and garnish with your favorite toppings. Serve immediately with my Vegan Garlic Naan.