Friday, April 17, 2015

Sweet potato black bean chili.

Sweet Potato Black Bean Chili from Alida's Kitchen
  • 1 tablespoon olive oil
  • 1 pound sweet potatoes, peeled and diced
  • 1 yellow onion, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne, adjust to taste
  • 2 cans (14.5 ounces each) diced tomatoes with chiles, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 to 3 cups vegetable broth
instructions
  1. In a large Dutch oven, heat oil over medium-high heat. Add sweet potato, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
  2. Stir in garlic, chili powder, cumin, oregano and cayenne, and saute for 1 minute, or until garlic is fragrant.
  3. Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender.                  

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THE SERENITY PRAYER

GOD GRANT ME THE SERENITY
TO ACCEPT THE THINGS I CANNOT CHANGE;
COURAGE TO CHANGE THE THINGS I CAN;
AND WISDOM TO KNOW THE DIFFERENCE.

LIVING ONE DAY AT A TIME;
ENJOYING ONE MOMENT AT A TIME;
ACCEPTING HARDSHIPS AS THE PATHWAY TO PEACE;
TAKING, AS HE DID, THIS SINFUL WORLD
AS IT IS, NOT AS I WOULD HAVE IT;
TRUSTING THAT HE WILL MAKE ALL THINGS RIGHT
IF I SURRENDER TO HIS WILL;
THAT I MAY BE REASONABLY HAPPY IN THIS LIFE
AND SUPREMELY HAPPY WITH HIM
FOREVER IN THE NEXT.
AMEN.

--REINHOLD NIEBUHR