The main reason the winter and I don’t get along is the inadequate amount of heat in my home. I live in a very small studio apartment that was built in 1901. Although historic and beautiful, my walk-in closet was originally the walk-in ICE BOX. This is convenient when I need to chill extra soup; inconvenient when I need to get dressed in the morning.
To quell this chill, I cook. Whether it is roasted vegetables, soups, or fresh baked cookies, they all warm up my belly and apartment! The Smoky Kumato® & Sweet Potato Chili recipe not only has healthy carbs, but is packed with protein and savory Kumato® flavor. It is vegan approved and only has a couple ingredients, unless of course you load on the toppings like me!
4 Kumato® tomatoes, diced
1 can of black beans
2 tsp olive oil
1 medium white onion, diced
4 medium sweet potatoes, cubed
2 Tbsp chili powder
1 tsp cayenne pepper
1 tsp ground cumin
4 cups vegetable broth
Salt and pepper to taste
Suggested toppings- chopped red onion, fresh cilantro, and avocado!
In a large sauce pan, sweat the chopped onion in olive oil for about 5 minutes.
Add the sweet potato and seasonings to the onion and cook for 3 minutes.
Add the diced Kumato® and broth and bring to a boil.
Add the black beans and simmer for approximately 20 minutes or until the potatoes are soft.
Plate and serve with suggested toppings.
This recipe serves 4 people, so share the warmth! Chips to dip are always encouraged. Try root vegetable chips for a perfect earthy pairing.