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Black Bean Sweet-Potato Chili
Recipe By : Sarah Schlesinger St. Louis Post-Dispatch 6-24-98
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 medium onion -- finely chopped
2 medium garlic clove -- minced
2 medium red bell pepper -- stemmed, seeded,
-- coarsely chopped
1 medium jalepeno -- seeded and minced
1 can low-sodium tomato juice -- divided (11.5oz)
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 can low-sodium peeled and diced tomatoes -- undrained (14.5
oz)
1 cup vegetable or low-sodium chicken broth
1 large sweet potato or yam -- peeled, dice into
-- 1/2" piece
1 can low-sodium black beans -- drained, rinsed
-- (15-oz)
2 tablespoons cilantro -- (optional), minced
In a large pot, heat the oil over medium-low heat. When the pan is hot, add th
e onion and a couple tablespoons water. Cover pan and cook 5 minutes, stirring
occasionally. Add the garlic, bell peppers and jalapeno with about 1/4 cup of
the tomato juice. Cover and cook 5 minutes, stirring occasionally. Stir in t
he chili powder, cumin, cayenne and salt; stir 1 minute. Then add the remainin
g tomato juice, tomatoes, broth and sweet potatoes. bring to a boil, cover and
reduce the heat to a simmer. Cook 15, minutes, stirring occasionally. Stir i
n the black beans and simmer, uncovered, 10 minutes. Stir in the cilantro, if
using, and serve. Yield: 6 servings.
Per serving: 24 Calories; 2g Fat (61% calories from fat); 0g Protein; 2g Carboh
ydrate; 0mg Cholesterol; 282mg Sodium
By Lisa Minor on Jun 24, 1998.
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