May 22, 2011

Sweet Potato & Black Bean Chili

Hope you enjoy it as much as we did. I followed it exactly including the toppings. I would consider this mild spicy. You may want to go lighter or heavier on the chili powder depending on your spice level.
Serves 6. Hands-on Time: 25 minutes. Total Time: 60 mintues.
2 Tb oil
1 large onion, chopped
1 Tb chili powder
1/2 tsp ground cumin
2 cups chicken or vegetable broth
2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
2 (14.5 ounce) cans diced tomatoes in juice
1 (15.5 ounce) can black beans, drained and rinsed
2 tsp orange zest
Salt and Pepper
chopped green onions
chopped cilantro
sour cream
1. Heat oil in a 4 to 6 quart dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the chili powder and cumin, then add the broth andsweet potatoes and stir well to combine.
2. Bring the mixture to a gentle boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more. Stir in the orange zest and season to taste with salt and pepper.
3. Serve the chili topped with green onions, cilantro, and sour cream.

Not only is it delicious, it's beautiful too with the bright orange, red and black, sprinkled with white and green on top.

Recipe by my friend: Kristen

We didn't prefer the orange zest in our soup. I guess it just depends on your preference. 

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