Enjoy today’s recipe! – Sweet Potato and Black Bean Chili
3 large sweet potatoes, peeled and cut into ½ inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 large garlic cloves, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, more if you like it hot
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 tablespoons honey
dash salt
¼ teaspoon pepper
cilantro, minced (optional)
3 large sweet potatoes, peeled and cut into ½ inch cubes
1 large onion, chopped
1 tablespoon olive oil
2 tablespoons chili powder
3 large garlic cloves, minced
1 teaspoon ground cumin
¼ teaspoon cayenne pepper, more if you like it hot
2 cans (15 ounces each) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
2 tablespoons honey
dash salt
¼ teaspoon pepper
cilantro, minced (optional)
In a nonstick dutch oven coated with cooking spray, sauté sweet potatoes and onion until crisp-tender. Add chili powder, garlic, cumin and cayenne. Cook 1 minute longer. Stir in beans, tomatoes, honey, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until sweet potatoes are tender. Spoon into bowls and sprinkle with cilantro I(f using).
Serves 4
Serves 4
“Wishing you health and happiness!”
Zoe K. D. Lee
Zoe K. D. Lee
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