50+ Easy Mexican Food Recipes for Cinco de Mayo and Everyday
Cinco de Mayo is a holiday celebrated on May 5th. It is typically celebrated...
Recipe: #5092
April 01, 2012
Categories: Chili, Potatoes, Sweet Potato/Yam, Heart Healthy, High Fiber High Protein, No Eggs, Vegan, Vegetarian, Canned Tomatoes, more
"This is my first try at making (and being satisfied with) a vegan recipe. It came from the Eating Well website. The ingredients didn't sound like they really went together, but once it is all done it is a wonderful dish. We served it over brown rice, but you could eat it as is. Very flavorful and satisfying! "
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.
Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes (I simmered about 15 minutes here to let it become thicker). Remove from the heat and stir in cilantro.