Quick Black Bean and Sweet Potato Chili

[Guest guest]

Thanks for letting me join! I already found some recipes to try this

week. I haven't been through all the pages so I hope this isn't a

duplicate. I serve this with cornbread on the side, but I like to

cube my piece and mix it in. Really good the next day too.

 

Quick Black Bean and Sweet Potato Chili

6 servings

 

2 medium-large sweet potatoes

2 tablespoons light or extra-virgin olive oil

1 cup chopped onion

2 to 3 garlic cloves, chopped

1 medium red bell pepper, diced

One 32-ounce can black beans, drained and rinsed

One 28-ounce can diced tomatoes, regular or chili ready

2 teaspoons ground cumin

1/2 teaspoon dried oregano

Salt to taste

 

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

sauté over medium heat until golden. Add the bell pepper, beans,

tomatoes, 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, 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.

Embellish it: Pass a bowl of chopped fresh cilantro for sprinkling

over the top of individual portions.