Black Bean Mole Chili with Roasted Sweet Potatoes and Spinach


Warm, spicy, rich, and full of vitamins. This vegan black bean chili can be served with the roasted potatoes and spinach in the bowl or on the side. Delicious!

Ingredients IMG_2397b

2 lb black beans
3-4 large carrots, peeled and sliced
5-6 sweet potatoes, peeled and diced
4-5 celery sticks, sliced
1-2 large onions, diced
8 cups fresh baby spinach
2 large cans diced tomatoes
2-3 jalapeños, sliced
4 T of vegetable broth powder
4 T of cumin
3 T of chili powder
1/4 cup of cocoa powder
1 T turmeric
1 T sea salt
1/4 cup of creamy peanut butter
4 T olive oil


In a large pressure cooker, add beans, 2 T olive oil, onions, celery, carrots, jalapeños, cocoa powder, chili powder, turmeric, cumin, sea salt, diced tomatoes, and 3 quarts water (so, everything except the sweet potatoes, spinach, peanut butter, and 2 T of olive oil). If the broth does not cover the beans by at least 4 inches, increase water until it does.

Place lid on cooker and bring to high pressure. Cook at pressure 15 minutes and then turn off heat and allow to depressurize. Once pressure is released, test beans for doneness. If beans are ready, add peanut butter, stir until melted in, and allow to simmer 5 minutes to cook.

While the chili is cooking under pressure, toss sweet potatoes with remainder of olive oil. Spread on a baking stone or pan and cook at 350* until potatoes begin to soften, stirring occasionally. Pile spinach on top and sprinkle with sea salt. Bake until spinach wilts and potatoes are tender.

Serve potatoes and spinach on the side, or add a large spoonful to the bottom of your bowl and ladle chili on top. Add vegan sour cream if desired.

Cumin Eggplant Edamame Rice

Adapted from a recipe on Fat Free Vegan Kitchen

My children don’t love this (well, the younger 3 don’t) but I don’t care, because that means more leftovers for me. I made a double batch today. I’ll be eating for days!

  • 1 1/2 cups brown rice
  • 2 T olive oil
  • 1 medium eggplant, cut into 1/2-inch cubes
  • 1 medium onion, diced
  • 1 red bell pepper, cut into 1/2-inch pieces
  • 1 (15 oz.) can diced tomatoes
  • 2 T ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cayenne or red chilli pepper
  • 3 cups water
  • 1 1/2 cups fresh or frozen edamame beans (not pods)

Preheat oven to 375 F. Put the rice in a bowl and cover it with water and set aside.

Put olive oil in large skillet.  Begin to heat on medium-high, adding onion , eggplant, and peppers.  While cooking, add the spices.  Cook until eggplant begins to soften.  Add tomatoes and cook another 1-2 minutes. Drain the water from the rice and add the rice to the pan along with 3 cups water. Increase the heat to high and bring to a boil.

When the rice combination reaches a boil, add the edamame and stir to combine.  Transfer it into a large baking dish.  I use a full sized Pampered Chef casserole.  Cover tightly with foil (if rice is near the top of the dish, place a parchment sheet over before foil).

Bake until the rice is basically tender, about 50-55 minutes. Remove and allow to sit for 10 minutes (still covered) before serving.

Eat leftovers for days. Be gleeful about it.