Black Bean and Sweet Potato Chili (Vegetarian) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From The Great American Detox Diet by Alex Jamieson. Ingredients:
2 tablespoons extra virgin olive oil |
1 medium red onion, chopped |
1 red pepper, chopped |
4 garlic cloves, minced |
2 teaspoons sea salt |
1 large sweet potato, cut into 1/2-inch cubes |
1 lime, zest and juice of |
1 (28 ounce) can diced tomatoes |
4 (15 ounce) cans black beans, rinsed and drained (or 6 cups freshly cooked) |
1 fresh jalapeno pepper, seeded and chopped |
1 tablespoon cumin |
1 tablespoon chili powder |
1 tablespoon cocoa powder |
1 lime, cut into wedges (optional -- for garnish) |
1 cup chopped cilantro leaf, washed and dried (optional -- for garnish) |
Directions:
1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
4. OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
5. Serve over brown rice with lime wedges and cilantro.
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