Wednesday, December 1, 2010

Sweet Potato Chili

The recent brisk weather has us craving a bowl of something warm and comforting and this vegetarian chili elegantly fits the bill. The relatively short ingredient list and easy preparation is deceptive as the final product is rich, layered with smoky flavors and tastes as if it were simmered all day on the stove. Served alone or over a bowl of your favorite grains, this Sweet Potato chili is a deliciously hearty meal. 

Makes 1 large serving or 2 small servings. Easily doubled.
  • 1 Tbsp olive oil
  • ¼ cup chopped yellow onion
  • ¼ cup chopped red bell pepper***
  • 1 clove garlic, minced
  • ½ medium sweet potato, peeled & chopped
  • 7 oz organic canned black beans, drained & rinsed
  • 7 oz organic fire roasted diced tomatoes (such as Muir Glen brand)***
  • 1 cup vegetable stock
  • ½ tsp crushed red pepper***
  • ½ tsp ancho chili powder***
  • ¼ tsp cumin
  • 1 scallion, chopped
  • 1 tablespoon cilantro, chopped

Heat olive oil in a soup pot over medium heat.  Add onion, pepper & garlic. Saute about 5 minutes.  Add beans vegetable stock, tomatoes & sweet potato. Stir in red pepper, chili powder & cumin.  Bring to a boil, reduce heat to simmer & cook uncovered about 30 minutes until potato is tender.  Remove from heat, stir in scallion & cilantro. 

If you cannot find a vegetable stock with approved ingredients, you can substitute water.

*** Omit red pepper, tomatoes, pepper flakes & chili powder if nightshades are your personal other.  You can substitute chopped zucchini for the red pepper.

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