PINTO BEAN SWEET POTATO CHILI

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PINTO BEAN SWEET POTATO CHILI

 

 

A jicama, watercress and red onion salad and warm corn tortillas would be

terrific with this meatless entrée. Scoop lemon sherbet into cantaloupe halves

for dessert.

Can be prepared in 45 minutes or less.

1 tablespoon olive oil

1 medium onion, chopped

2 teaspoons chili powder

1 cup canned vegetable broth or water

1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch

cubes

1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes

1 15- to 16-ounce can pinto beans, drained

3 tablespoons chopped fresh cilantro

1 1/2 teaspoons grated orange peel

Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and

sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute.

Add broth and potato. Cover pan; reduce heat to medium and simmer until potato

is almost tender, about 10 minutes. Add tomatoes with their juices and pinto

beans. Simmer uncovered until chili thickens and potato is very tender, about 10

minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper

and serve.

This can be made in the Crockpot just add all the ingredients and cook all day

on low.

2 Servings; Can be doubled.

 

 

Bon Appétit

June 1995

 

 

 

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