bcmom's kitchen

bcmom's kitchen

Sunday, December 14, 2008

Black Bean and Sweet Potato Chili

I found this recipe quite a while ago and printed it out, but I never actually made it until last week. I'm really liking it.

Black Bean and Sweet Potato Chili
  • 2 tablespoons extra-virgin olive oil
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 4 cloves garlic, minced
  • 2 teaspoons sea salt
  • 1 large sweet potato, cut into 1/2-inch cubes
  • Zest and juice of 1 lime
  • 1 28-can diced tomatoes
  • 4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
  • 1 jalapeno chile pepper, seeded and chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon cocoa powder
  • 1 lime, cut into wedges
  • 1 cup chopped cilantro leaves, washed and dried
  1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
  2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.
  3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.
  4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.
Serves 6

Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005) and posted at Care2.com

I didn't have a red pepper, so I used about 1/2 cup of frozen chopped green pepper, and I also substituted a hot pepper I had in the freezer for the jalapeno chile pepper. I don't remember exactly what kind of peppers they were.

I used 3 small to medium sweet potatoes and cooked my own black beans. In step 3 I simmered this stew for 45 minutes to an hour because I wanted my sweet potatoes nice and soft. I served it over brown rice with cornbread muffins, and it was yummy! Next I'm thinking about trying this recipe for Black Bean and Sweet Potato Enchiladas.

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