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?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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