Ayurveda recipes don’t have to be complicated. In fact, according to Ayurveda expert Ali Cramer, it’s best to keep meals clean and simple in the winter. Get her healthy Sweet Potato & Black Bean Vegan Chili recipe below.
Here’s a great recipe you can make up a big pot of and eat for a couple days. Ayurveda does say it’s best not to eat leftovers, but my teacher, Maya Tiwari, said better to eat your own food leftovers than go buy something somewhere. I have found that adding a generous handful of fresh herbs when I reheat this Sweet Potato & Black Bean Vegan Chili recipe gives it back some prana. To make it even healthier, I sometimes add chopped kale in the last ten minutes of cooking.
Black Bean and Sweet Potato Veggie Chili
- 2 cloves garlic, minced
- 1 small onion, diced
- 2 small sweet potatoes, peeled and chopped
- 2 medium carrots, sliced
- 1/2 red bell pepper, chopped (optional)
- 2 Tbsp olive oil
- 1 15 ounce can black beans
- 1 15 ounce can diced tomatoes or tomato sauce
- 1/2 cup vegetable broth
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cayenne (or to taste)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes. Reduce heat to medium low, and add remaining ingredients, stirring to combine well.
Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.