Clueless Vegetarian--Sweet Potato and Pinto Bean Chili

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Sweet Potato and Pinto Bean Chili

 

Recipe By :The CluelessVegetarian, Evelyn Raab

Serving Size : 6 Preparation Time :0:00

Categories : The Clueless Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons vegetable oil

2 medium onions -- chopped

2 tablespoons chili powder

1 teaspoon ground cumin

1 cup vegetable broth

2 medium sweet potatoes -- peeled & cubed

1 28 oz can diced tomatoes -- 1/2 " cubes

1 19 oz can pinto beans -- rinsed & drained

or 4 cups cooked beans

1 teaspoon salt

1 teaspoon dried oregano

1/4 teaspoon cayenne

1/2 cup chopped fresh cilantro

 

Heat the oil in a large saucepan or Dutch oven. Add the onions and cook,

stirring, over medium heat until the onions are soft, about 5 minutes. Add the

chili powder and the cumin and cook for another minute or so. Add the vegetable

broth and cubed sweet potatoes, reduce the heat to low, and cook, covered, until

the potatoes are almost tender, about 10 minutes.

 

Add the tomatoes with all the juice from the can, beans, salt, oregano, and

cayenne. Bring to a boil over medium heat, then let simmer until the potatoes

are completely tender, about 20 minutes.

 

Remove from heat and stir in the chopped fresh cilantro.

 

Serve with rice or cornbread and sprinkled with shredded cheese, if you like.

 

S(ISBN):

" 1-55209-497-9 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 470 Calories; 7g Fat (13.6% calories from

fat); 22g Protein; 83g Carbohydrate; 27g Dietary Fiber; trace Cholesterol; 681mg

Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Fat.

 

 

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