Sweet Potato and Carrot Black Bean Chili with a Cilantro Lime Crema
 
 
Farm-fresh sweet potatoes and carrots are combined with black beans and spices for a vegetarian chili topped with sour cream blended with lime, cumin and cilantro.
Author:
Recipe type: Vegetarian Chili
Ingredients
For the chili:
  • 2 Tablespoons coconut oil or olive oil
  • 1 medium onion
  • 4 cups sweet potato, peeled and cubed (about 1 large and 1 medium potato)
  • 2 cups large carrots, peeled and cubed (about 2 very large)
  • 2 cloves garlic, peeled and minced
  • 2 15.5 oz cans black beans, drained and rinsed (look for cans with BPA-free lining)
  • 2 Tablespoons tomato paste (BPA-free lined cans or jar)
  • 1 26.48 oz. box San Marzano crushed tomatoes*
  • ½ box of filtered water
  • 1 ½ - 2 Tablespoons (divided) Spiced Country Game Seasoning or your favorite chili powder blend
  • 1 teaspoon ground cumin
For the Cilantro-Lime Crema:
  • 1 cup sour cream, creme fraiche, or Tofutti (v)
  • 1 lime, zested and cut in half
  • ⅓ cup minced cilantro leaves
  • ¾ teaspoon ground cumin
  • sea salt and pepper, to taste
Instructions
To prepare the chili:
  1. In a large stockpot, heat the oil for about a minute over medium heat, add onion and sauté until onion is softenend, about 5 minutes. (it should gently sizzle in the pan)
  2. Add sweet potatoes, carrots and garlic. Stir to combine and sauté vegetables until the orange vegetables turn glossy and bright, about 5 minutes.
  3. Add 1 Tablespoon of Spiced Country Game Seasoning or chili powder, stir to combine until spice is evenly distributed, about 1 minute.
  4. Add the tomato paste, stir and coat vegetables until thoroughly combined and tomato paste just begins to stick to the pan.
  5. Add the box of tomatoes, fill the empty box halfway with water (try to grab any leftover tomatoes stuck to the side of the box), add to pot.
  6. Add cumin.
  7. Stir to combine. Taste seasonings and add salt or more chili seasoning, if necessary. (I added ½ Tablespoon Spiced's Country Game Seasoning as it is spicy and my kids are still sensitive to lots of spice. If it were just for me, I would add more!)
  8. Bring to a boil over high heat, then immediately lower heat to low, cover pot halfway and simmer until vegetables are soft, about 35-40 minutes.
To prepare the Cilantro-Lime Crema:
  1. In a small bowl, stir together the sour cream, zest of a lime and juice of ½ lime. Taste and season with salt and a little pepper.
  2. Add the cilantro and stir to combine.
To serve:
  1. Top a bowl of chili with a dollop of the Crema, offering extra chopped cilantro on the side
  2. Other great toppings include: Chopped spring onions or green garlic, cooked bacon, shredded cheese
Notes
*I specify San Marzano tomatoes because I think they make a huge difference in any tomato-based dish. They are sweeter and have less acidity, making them less bitter. If you cannot find San Marzano, Pomi is a good substitute. I do not receive any compensation for these recommendations.
Recipe by FamilyandForks at https://www.familyandforks.com/sweet-potato-carrot-black-bean-chili-cilantro-lime-crema/