The Global Vegetarian -- Black Bean and Sweet Potato Chili

[Guest guest]

* Exported from MasterCook *

 

Black Bean and Sweet Potato Chili

 

Recipe By :The Global Vegetarian, Jay Solomon

Serving Size : 6 Preparation Time :0:00

Categories : The Global Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon canola oil

1 medium yellow onion -- diced

1 medium green bell pepper -- seeded & diced

1 cup sliced celery

2 cloves garlic -- minced

1 jalapeno pepper -- seeded & minced

2 tomatoes -- cored & diced

2 15 oz cans black beans -- rinsed & drained

1 28 oz can crushed tomatoes

1 tablespoon chili powder

1 tablespoon dried parsley

---or 2 tbsp fresh parsley

2 teaspoons ground cumin

1/2 teaspoon black pepper

1/2 teaspoon salt

2 cups unpeeled diced sweet potato -- (about 1 large)

1 red onion -- chopped

---or 4 scallions -- chopped

 

In a large saucepan, heat the oil. Add the onion, bell pepper, celery, garlic,

and jalapeno and cook for 7 minutes over medium heat, stirring frequently. Stir

in the tomatoes and cook for 3-4 minutes more. Stir in the beans, crushed

tomatoes, and seasonings, and cook for about 30 minutes over medium-low heat,

stirring occasionally.

 

In a medium saucepan, place the sweet potatoes in enough boiling water to cover.

Cook for about 15 minutes over medium heat, until tender, and drain in a

colander. When the chili has cooked for about 25 minutes, stir the potatoes

into the pot.

 

Ladle the chili into bowls and garlic with chopped red onion or scallions.

 

 

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 590 Calories (kcal); 5g Total Fat; (7% calories from fat); 34g

Protein; 107g Carbohydrate; 0mg Cholesterol; 397mg Sodium

Food Exchanges: 6 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Zucchini Cornbread & Cucumber Cool Down

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0