Tuesday, March 27, 2012

Sweet Potato and Black Bean Chili

This has become a favorite of ours over the years. I often try to cook vegetarian and this recipe is a fabulous vegetarian chili. For added texture, I first put cooked brown rice in the bottom of the bowl and then ladle in the chili. It is delicious!

Sweet Potato and Black Bean Chili

2 tbs olive oil
1 small onion, chopped
1 sweet potato peeled and diced
2 garlic cloves, minced
1 tbs chili powder
2 tsp ground cumin
1/4 tsp ground chipotle chili
1/8 tsp salt
1 1/3 cups water (I often use chicken or vegetable stock)
1 can black beans, rinsed
1 can diced tomatoes
2 tsp lime juice
2 tbs chopped cilantro

1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt. Stir until fragrant, about 30 seconds.

2. Add water, bring to a boil, cover and reduce heat to maintain a gentle simmer. Cook until potato is tender, about 10-12 minutes.

3. Add beans, tomatoes and lime juice. Increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from heat and stir in cilantro.

4. Serve over cooked rice.

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