Tuesday, January 1, 2013

Sweet potato chili

Going vegetarian for a while this year. Though I found an excellent local meat source as a wonderful farm near us, I'm attempting a weekday vegetarian lifestyle for health and weight-loss purposes. This sweet potato chili was one that my husband liked more than I did, but it worked for me as well.

4 sweet potatoes
0.5 tsp salt
2 tbsp olive oil
1 onion
4 cloves garlic
1 bell pepper
1 jalapeno
0.75 tbsp cumin
1 tbsp chipotle chili powder
0.5 tbsp chili powder
0.5 tsp cocoa powder
0.25 tsp oregano
28 oz diced tomatoes
1 tbsp corn meal
2 cups black beans

Cook black beans until tender.

Peel the sweet potatoes and cut into six sticks lengthwise, then half-inch chunks. Toss with 1 tbsp olive oil and 0.5 tsp salt. Preheat the oven to 400F. Toss potatoes onto a foil-lined baking sheet, arrange into a single layer. Bake for 25 minutes, until outside is slightly crusty.

Dice onions, pepper, slice jalapeno, mince garlic.

Cook the onion, bell pepper, sliced jalapeno for 5 minutes. Then add garlic, cumin, chili powders and oregano. Cook for another minute.

Pour in the tomatoes, add about a cup of water and simmer.Add about a teaspoon of sugar, add the cocoa and season with some salt. Cook for 30 minutes.

Add the drained beans and the roasted potatoes. Cook for another 10 minutes. Serve garnished with cilantro and sour cream.

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