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Black Bean and Sweet Potato Chili




Source of Recipe


The Vegetarian Family Cookbook by Nava Atlas

2 medium-large sweet potatoes
2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves
1 medium red bell pepper, diced
1 can (32 oz.) black beans, drained and rinsed
1 can (28 oz.) diced tomatoes
1 or 2 small fresh hot chilies, minced
OR
1 can (4 oz.) chopped mild green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
salt to taste
Cilantro for garnish

1. Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.

2. Heat the oil in a large soup pot. Add the onion and garlic and saut� over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender -- about 10 to 15 minutes.

3. Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.

Makes 6 Servings

Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions.