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Pinto beans in nut butter sweet potato chili If you’re like me and you love nut …


🌱Pinto beans in nut butter sweet potato chili🌱
If you’re like me and you love nut butter and sweet potatoes, you’ll love this sauce. It’s spiced to perfection🙈 and so versatile too. 🌱Recipe: Sauté 1 yellow onion in a little olive oil or veggie broth until translucent, about 7 minutes. Add 4 minced garlic cloves, 1 tsp sweet paprika, 1 tsp smoked paprika, 1 tsp ground mustard, 1 tsp ground cumin, 1 tsp cumin seeds, 1 tsp basil and 1/2 tsp turmeric and sauté another minute. Mix in 1 tbsp tomato paste, 1 tbsp vegan Worcestershire sauce, 1-15oz can crushed/diced tomatoes, 2-1/2 cups veggie broth and 1 medium sweet potato (peeled and cut into approximately 1-inch pieces). Bring to a boil before reducing heat and simmer until sweet potato is tender. Transfer half (including about half the sweet potato) and blend until smooth. Return to saucepan and stir in 1/4 cup almond butter (or peanut butter) and mix until fully incorporated while gently heating. Add 2-15oz cans pinto beans and stir. Simmer until heated through and sauce reaches desired consistency. (Add more veggie broth or water as desired.) Remove from heat and add 2 tbsp fresh lime juice and salt/pepper to taste. .
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