[Pinto Bean Sweet Potato Chili]
Source: Bon Appétit
A jicama, watercress and red onion salad and warm corn tortillas would be terrific with this meatless entrée. Scoop lemon sherbet into cantaloupe halves for dessert.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic, chopped
- 2 teaspoons chili powder
- 1 cup canned vegetable broth or water
- 1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
- 1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
- 1 15- to 16-ounce can pinto beans or red beans, drained
- 3 tablespoons chopped fresh cilantro
- orange zest
- cumin ? oregano?
Directions
Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve. |
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Notes
Mexican style tomato sauce
a 35-ounce can plum tomatoes, drained
1 onion, chopped coarse
2 garlic cloves, chopped coarse
2 fresh or pickled jalapeño chilies, or to taste, seeded and minced (wear rubber gloves)
3 tablespoons vegetable oil
Categories
Vegetables[ Back to top ]