Quick Black Bean and Sweet Potato Chili
The Vegetarian Family Cookbook
2 medium-large sweet potatoes
2 T. light or evoo
1 cup chopped onion
2-3 garlic cloves
medium red bell pepper, diced
one 32 oz can black beans, drained and rinsed
one 28 oz can diced tomatoes
1-2 small fresh hot chilies, minced, or one 4 oz can chopped mild green chilies
2 t. ground cumin
1/2 t. dried oregano
salt to taste
-bake or microwave the sweet potatoes on high until just firm, about 3-4 minutes per potato. When cool enough to handle, peel and cut into 1/4 inch dice. Set aside
-heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10-15 minutes.
-Season lightly with salt. If time allows, let stand off heat for 1-2 hours then reheat.