* Exported from MasterCook *
Black Bean Sweet-Potato Chili
Recipe By : Sarah Schlesinger St. Louis Post-Dispatch 6-24-98
Serving Size : 6 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 ts Olive oil
1 md Onion -- finely chopped
2 cl Garlic -- minced
2 md Red bell pepper -- stemmed,
- seeded, coarsely chopped
1 md Jalepeno -- seeded and minced
11 1/2 oz Can low-sodium tomato juice --
- divided
1 tb Chili powder
1 ts Cumin
1/4 ts Ground red pepper
1/2 ts Salt
14 1/2 oz Can low-sodium peeled and diced
- tomatoes -- undrained
1 c Vegetable or low-sodium chicken
- broth
1 lg Sweet potato or yam -- peeled,
- dice into 1/2" pieces
15 oz Can low-sodium black beans --
- drained, rinsed
2 tb Cilantro -- minced (optional)
In a large pot, heat the oil over medium-low heat. When the pan is
hot, add the onion and 2 tb 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 the chili powder, cumin, cayenne, and
salt; stir 1 minute. Then add the remaining 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 in the
black beans and simmer, uncovered, 10 minutes. Stir in the cilantro,
if using, and serve.
Yield: 6 servings
Per serving: 24 Cal; 2 g Fat (61% cal from fat); 0 g Protein;
2g Carbs; 0 mg Cholesterol; 282 mg Sodium
Posted by: Lisa Minor <
[email protected]> on Jun 24, 1998
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