Recipe submitted by Jennifer Brewer
Sweet Potato and Black Bean Chili
Preparation Time: 20 minutes
Cooking time: 35 minutes
This chili is SO yummy and satisfying! You have a lot of tastes going on in here—smoky, sweet and savory, making this chili a party for the palate!
1 Tablespoon olive oil
1 medium red onion, chopped
1 anaheim pepper, chopped
2 cloves garlic, minced
2 sweet potatoes (1 1/2 lbs), peeled and cut into 1/2-inch cubes
1 28-can whole plum tomatoes, not drained
2 cups water or vegetable stock
2 15-ounce cans black beans, drained (or 3 cups cooked beans)
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup chopped fresh cilantro leaves
Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and sweet potato chunks. Saute, stirring often, until onions are soft, about 5 minutes.
Add the tomatoes, breaking them up with the back of a wooden spoon. Add water or stock, beans, paprika, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until sweet potatoes are tender. Stir in cilantro and serve.
Jennifer Brewer, MS, CNS, is a Certified Nutritionist and Natural Foods Chef living in Santa Cruz, CA. After years of yo-yo dieting she was able to overcome her food issues in part by eating nourishing, whole, plant-based foods (that taste delicious, of course!) She is passionate about making healthy eating simple, fun, and delicious! Please visit nourishingnutrition.com to sign up for free healthy recipes and cooking tips.