Monday, May 4, 2009

meatless mondays

i just realized that this week's recipe involves sweet potatoes again.  my love affair with pumpkin is pretty much repeated in my relationship with sweet potatoes.  i think they're the best part of this recipe.  i also love me some red pepper, though. mmmmm.....this was good.  i think next time i'll serve it over a bed of wild rice.  or cornbread.  the more carbs the better.

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.  

3 comments:

Liz_24 said...

This is about the exact same recipe I made except substitute mushrooms for sweet potatoes. I take it the "more carbs the better" is a slight dig at Sonny? LOL

darbishar said...

I am going to have to try this! Thanks for sharing so many cool recipes!

Tonya said...

oh. my. goodness. That looks soooo yummy! We share a love of pumpkin & sweet potatos (and carbs....) :)