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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From the sept/oct 2010 issue of Natural Health. Fantastic. Only change I made was substituted a can of pinto beans in chili sauce for one of the cans of black beans. Ingredients:
2 tablespoons extra virgin olive oil |
4 garlic cloves, minced |
1 medium yellow onion, finely chopped |
1 fresh jalapeno pepper, seeded and chopped |
2 medium sweet potatoes, peeled and cubed |
2 cups broccoli florets, cut into pieces |
5 tablespoons chili powder |
1 tablespoon cumin |
1 tablespoon dried oregano |
1 teaspoon paprika |
1/8 teaspoon sea salt |
1/2 teaspoon fresh ground pepper |
1 red bell pepper, cored, seeded, chopped |
1 green bell pepper, cored, seeded, chopped |
1 cup corn kernel |
2 (28 ounce) cans diced tomatoes with juice |
2 (15 ounce) cans black beans, rinsed and drained |
Directions:
1. Heat oil in Dutch oven or large pot over medium heat. Add garlic, onion and jalapeno. Saute until onion is slightly translucent, ~ 4 minutes.
2. Add sweet potato, broccoli and spices, then stir until spice coats all vegetables. Cover and cook 5 minutes, stirring occasionally.
3. Add bell peppers and corn, stir. Cover and cook 5 minutes, stirring occasionally.
4. Add tomatoes and black beans. Simmer uncovered for 25-30 minutes.
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