Sweet Potato Chile

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Sweet Potato Chile

 

1 tablespoon olive oil

1 medium onion, chopped

2 teaspoons chili powder

1 1/2 cups canned or fresh made vegetable broth

2 cups of peeled, diced yams

1 14 1/2 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 or lemon peel

1 cup diced extra firm tofu

 

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 20 minutes. Add tomatoes with

their juices, tofu and pinto

beans. Simmer uncovered until chili thickens and

potato is very tender, about 10 - 15

minutes. Mix in cilantro and orange peel. Season to

taste with salt and pepper

and serve.