Pinto Bean Sweet Potato Chili

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* Exported from MasterCook *

 

PINTO BEAN SWEET POTATO CHILI

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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 can Mexican-style stewed tomatoes -- 14.5-16 oz

1 can pinto beans -- 15-16 oz, 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.

 

2 Servings; Can be doubled.

 

 

Bon Appétit

June 1995

 

 

 

 

 

 

 

 

Source:

" http://www.epicurious.com/run/recipe/view?id=266 "

 

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Per Serving (excluding unknown items): 436 Calories; 8g Fat (16.8% calories from

fat); 22g Protein; 71g Carbohydrate; 26g Dietary Fiber; 0mg Cholesterol; 172mg

Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1

1/2 Fat.

 

NOTES : 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.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0