Tuesday, January 11, 2011

Sweet Potato Black Bean Chili

Good stuff!  Not sure where this recipe came from, I think it was shared with me over facebook or email.

2 TBL Olive oil or Coconut Oil
1 Red Pepper, chopped
1 Medium Red Onion, diced
4 cloves Garlic, minced
2 teaspoons sea salt
1 large Garnet Yam, cut into cubes (1/2 inch)
Zest and juice of 1 lime
1 28-oz can of Fire Roasted Crushed Tomatoes
3 cans Black Beans (or 4 cups freshly cooked)
1 c. water
1 TBL. cumin
1 TBL. Chili Powder (I use a Chili Blend)
1 tsp. Cocoa Powder
1 c. chopped Cilantro for garnish (optional)

In large pot, heat oil over medium heat and sauté garlic, onion, red pepper & sea salt until soft (about 4-5 min). Add the cumin & chili powder and stir to combine. Cook for another minute. Add chopped sweet potato, water & lime zest & tomatoes, cooking about 10 minutes more, stirring occasionally. Add the black beans, lime juice and cocoa powder. Bring to a simmer, cover and cook for 10 minutes, or until potatoes are soft.

Top with chopped cilantro and a squeeze of lime, if desired. Serve over rice.


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