Minding My Ps and Qs

Sweet Potato Chili with Vegetable Protein and Black Beans

• Bocca or Morningstar Farms brand ground textured vegetable protein (TVP) from the frozen food section equivalent to 2 pounds of ground meat
• 4 tablespoons olive oil
• 2 medium onions, chopped
• 4 cups of sweet potato, peeled and cubed into 1/2-inch dice
• 2 teaspoons garlic powder
• 4 tablespoons medium chili powder
• 1/2 teaspoon hot chili powder or cayenne pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 32-ounce water mixed with low-sodium vegetable broth mix
• 5 chipotle chilies from can of chipotles in adobo sauce, chopped
• 2 cans, (15 1/2 ounce each) black beans, drained and rinsed
• 2 cups of water (if needed)

In a large pot over medium heat, add olive oil and onions and saute for 3-5 minutes. Add sweet potatoes, and TVP, stir and continue to cook another 5 minutes.

In a small bowl combine garlic powder, both chili powders, cloves, cinnamon, cumin, black pepper and salt. Sprinkle mixture over onion/sweet potato/TVP mix in the pan. Cook for another minute while stirring to get everything covered with spice mix.

Saute for 5 minutes over medium heat to bring out spice flavors. Stir frequently so spices don’t burn.

Mixture should take on an orange glow.

Add broth, chipotle chilies and black beans to pan. Stir to combine. Bring pan to a boil, then reduce heat, cover and simmer for 20 minutes. If chili gets too thick add a bit of water.