Easier Sweet Potato Chili

Have you tried my Vegan Sweet Potato Chili yet? If not, you really should. I think you'll be pleasantly surprised.

However, I do realize that some people have children and/or are far busier than I am. During the week, most of the time I don't want to wait long enough for something like chili to cook. Enter: Shortcut vegan chili!

Chop up a sweet potato or two. This is one. I also threw in some diced red onion because I had some that needed to be used up. Cook these in a little oil on medium to medium-high until soft enough to bite.

Next, drain but don't rinse a can of black beans.

Dump the can of beans into the pot. Add enough salsa to get the consistency you want. I used about half a cup of medium chunky Pace Picante. I go through TONS of this salsa.

Stir and keep cooking until it's all warmed through.

Serve in cute little bowls and eat! This went from unwashed potatoes to eating dinner on the couch in about 20 minutes.

A couple days later, I ate microwaved leftovers with a little leftover herbed goat cheese. Oh. My. God. I vow to try to always eat it this way from now on. Obviously, it would cease to be vegan at that point, if you care about that.


Easier Sweet Potato Chili
(serves 2-3)

1 sweet potato, cubed
1 tbsp vegetable oil
1 can black beans, drained
1/2 cup salsa

1. Wash and dice sweet potato. Cook in saucepan on medium-high until soft enough to eat.
2. Add black beans and salsa. Cook until warmed through.