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Black Bean Sweet-Potato ChiliRecipe : Black Bean Sweet-Potato Chili
Procedure :
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 Per serving: 24 Calories; 2g Fat (61% calories from fat); 0g Protein; 2g Carboh ydrate; 0mg Cholesterol; 282mg Sodium By Lisa Minor <lisa@cybermill.com> on Jun 24, 1998. |
