With the addition of sweet potatoes, this easy chili is invigorating yet comforting. And it is festive enough for a last-minute company meal.
2 medium-large sweet potatoes
2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves
1 medium red bell pepper, diced
One 32-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
1 or 2 small fresh hot chilies, minced,
or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Salt to taste
1) Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.
2) Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes.
3) Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.
Embellish it: Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions.
Make it a Meal: For an easy meal, serve this with purchased cornbread or other hearty whole-grain bread and a bountiful tossed salad. Or, like Classic Vegetarian Chili (page 52 of the book), this is wonderful with Spoonbread (page 284) and Taco Salad (page 76), omitting the beans from the salad.
Total Fat: 5 g
Protein: 8 g
Fiber: 8.5 g
Carbohydrates: 33 g
Cholesterol: 0 g
Sodium: 222 mg
The Vegetarian Family Cookbook
by Nava Atlas
$17.95, Trade Paperback Original
Recipe reprinted by permission.
This page created May 2004
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