Black Bean Sweet-Potato Chili

Yields:	4-6 servings
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	Preparation	10 minutes
	Cooking	40 minutes
	Ready In	50 minutes

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Ingredients

2	teaspoons	olive oil
1	medium	onion	finely chopped
2	medium	garlic clove
2	medium	sweet red bell pepper	steamed, seeded, coarsely chopped
1	medium	jalapeno pepper	seeded, minced
1	can	tomato juice	low sodium, divided
1	tablespoon	chili powder
1	teaspoon	cumin
1/4	teaspoon	red pepper flakes	ground
1/2	teaspoon	salt
1	can	tomatoes, canned with juice	low sodium, peeled, diced
1	cup	vegetable stock	or low sodium chicken
1	large	sweet potatoes, or yams	peeled, diced into 1/2 inch pieces
1	can	black beans, canned	low sodium, drained, rinsed
2	tablespoons	cilantro	optional

Directions

In a large pot, heat the oil over medium-low heat.

When the pan is hot, add th e onion and a couple tablespoons water.

Cover pan and cook 5 minutes, stirring occasionally.

Add the garlic, bell peppers and jalapeno with about 1/4 cup of the tomato juice.

Cover and cook 5 minutes, stirring occasionally.

Stir in the chili powder, cumin, cayenne and salt; stir 1 minute.

Then add the remaining tomato juice, tomatoes, broth and sweet potatoes.

Bring to a boil, cover and reduce the heat to a simmer.

Cook 15, minutes, stirring occasionally.

Stir i n the black beans and simmer, uncovered, 10 minutes.

Stir in the cilantro, if Per serving.

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Member Review

Cheese Crispies

If you have to be addicted to snacks, this is a great one! I was introduced to these while "stranded" in an airport with a woman who came prepared! They're great to munch on anytime, but are really excellent with wine!! Try them!

Reviewed by qwint