Black Bean and Sweet Potato Chili |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 1 |
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Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling. Ingredients:
2 tablespoons olive oil |
1 large yellow onion, chopped |
1 red bell pepper, cored, seeded, and chopped |
1 green bell pepper, cored, seeded, and chopped |
2 jalapeño peppers, seeded and diced |
2 medium sweet potatoes, diced |
3 large garlic cloves, minced (about 2 tablespoons) |
2 to 3 tablespoons chili powder |
1 to 2 teaspoons sea salt |
1 to 2 teaspoons ground cumin |
1 teaspoon freshly ground black pepper |
1/4 to 1/2 teaspoon crushed red pepper |
1 to 2 teaspoons dried basil |
1/4 to 1/2 teaspoon dried marjoram |
1 bay leaf |
1 (14.5-ounce) can diced tomatoes |
2 (14-ounce) cans vegetable or chicken broth |
2 (15-ounce) cans black beans, rinsed and drained |
juice of 1 lime (about 2 tablespoons) |
garnishes: chopped fresh cilantro, green onion slices |
Directions:
1. Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.
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