Black Bean Chili and Sweet Potato Casserole

Name: Black Bean Chili and Sweet Potato Casserole
Cook time: 4 h
Total time: 4 h
Yield: Serves 4 to 6
Ingredients: 2 teaspoons olive oil (optional); 1 small yellow onion, minced; ½ teaspoon smoked paprika; 1 teaspoon ground cumin; 3 cups cooked black beans or 2 (15-ounce) cans beans, rinsed and drained; 1 (16-ounce) jar tomato salsa; 3 tablespoons tomato paste; 3 garlic cloves, minced; 1 teaspoon dried oregano; 3 tablespoons chili powder; 1 cup shredded vegan cheddar cheese (such as Daiya) or Creamy Cheesy Sauce; 1 cup shredded vegan cheddar cheese (such as Daiya) or Creamy Cheesy Sauce; 2 tablespoons minced scallions, for garnish; 1 cup shredded vegan cheddar cheese (such as Daiya) or Creamy Cheesy Sauce; 1½ pounds sweet potatoes, peeled and thinly sliced; 3 cups cooked black beans or 2 (15-ounce) cans beans, rinsed and drained; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
4 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

The combination of black beans and sweet potatoes is a favorite that tastes great in this easy weeknight meal. Instead of black beans, you could substitute 1/ cups of crumbled vegan chorizo or finely chopped seitan (but remember that then it won’t be gluten-free). For soy-free, choose a soy-free vegan cheese, such as Daiya.

Ingredients

2 teaspoons olive oil (optional)
1 small yellow onion, minced
3 garlic cloves, minc

Method

For the best flavor, heat the oil in a medium-size skillet over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and cook for 1 minute longer, then stir in the tomato paste, chili powder, oregano, cumin, and paprika. Stir in a small amount of water, if needed, so the mixture doesn’t burn. Alternatively, omit the oil and sauté thes