Joy’s Black Bean and Sweet Potato Chili
by
Joy Lawrence
1 Tbsp. olive oil
1 large onion, chopped
1 cup of celery, chopped
1 Tbsp. chili powder (more if you like to spice it up)
2 1/2 cups vegetable broth or water
2 large sweet potatoes, peeled and cut into 3/4 inch cubes
2 - 15 ounce cans of Mexican-style stewed tomatoes
2 - 15 ounce cans of black beans, drained
1/2 cup fresh, chopped cilantro (optional)
1 heaping Tbsp. fresh grated orange peel
Saute onion and celery in oil for 5 minutes, until brown.
Add chili powder and stir for 1 minute.
Add broth and cubed sweet potatoes.
Cover pan, reduce heat and simmer until sweet potatoes are almost tender (about 10 minutes).
Add Mexican-style tomatoes with their juice and the drained black beans.
Simmer uncovered until Chili thickens and sweet potato is very tender (about 10 minutes).
Mix cilantro and orange peel into the Chili.
Season to taste with salt and pepper.
Yields: 4 huge servings. |
