BLACK BEAN AND SWEET
POTATO CHILI
adapted from TheGlobal
Vegetarian
1 T. oil
1 medium yellow onion, diced
1 medium green bell pepper,
seeded and diced
1 cup sliced celery
2 cloves garlic, minced
1 package chili seasoning
mix
2 15-oz. cans chopped tomatoes
2 15-oz. cans black
beans, drained
1 T. chili powder
1 T. dried parsley
2 t. ground cumin
1/2 t. black pepper
1/2 t. salt
3 - 4 cups unpeeled, diced
sweet potato
( about 2 large potatoes
)
1 red onion or 4 scallions,
chopped ( optional )
In
a large saucepan, heat the oil. Add the onion, bell pepper,
celery, garlic, and jalapeno and cook for 7 minutes over
medium heat, stirring frequently. Stir in the tomatoes and
cook for 3 to 4 minutes more. Stir in the beans, crushed
tomatoes, and seasonings and cook for about 30 minutes
over medium-low heat, stirring occasionally.
In
a medium saucepan, place the sweet potatoes in enough
boiling water to cover. Cook for about 15 minutes over
medium heat, until tender, and drain in a colander. When
the chili has cooked for about 25 minutes, stir the potatoes
into the pot.
Ladle
the chili into bowls and garnish with chopped red onion
or scallions.
Makes
6 servings.
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