Black Bean Chili-Gundersen Lutheran 500 Club Dietitians
Sweet Potato & Black Bean Chili
Makes 4 servings
Getting started Equipment you will need: Dutch oven, colander, cutting board/knife, wooden spoon Do right away when you get home: Action step 1
5 tsp. olive oil
1 large sweet potato
1 medium onion
4 cloves garlic
½ cup fresh cilantro
2 (15 oz) cans black beans
2 Tbsp. chili powder
4 tsp. ground cumin
1/2 tsp. ground chipotle chili pepper
1/4 tsp. salt
2 1/2 cups water
1 (14 oz) can diced tomatoes
4 tsp. lime juice
1. Heat oil in a Dutch oven over medium-high heat.
2. Peel and chop sweet potato and onion. Mince garlic. Rinse and chop fresh cilantro. Rinse black beans in colander.
3. Add sweet potato and onion to Dutch oven. Cook, stirring often, until the onion is beginning to soften for about 4 minutes. Add garlic, chili powder, cumin, chipotle chili pepper, and salt. Cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover and reduce heat. Cook until potatoes are tender for about 10 to 12 minutes.
Add beans, tomatoes, and lime juice. Continue to simmer for about 5 minutes. Remove from heat and stir in cilantro.
Suggested Side Items: cornbread and glass of milk
Tips: Omit the ground chipotle chili pepper if a milder chili is preferred. Shopping list: 1 large sweet potato 1 large onion 2 (15 oz) cans black beans (no salt added) 1 (14 oz) can diced tomatoes (no salt added) 1 bunch cilantro Ground chipotle chili pepper
Check for: Olive oil 4 garlic cloves Chili powder
Salt Lime juice Ground cumin
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