Black Bean Sweet-Potato Chili

Black Bean Sweet-Potato Chili

Recipe By : Sarah Schlesinger St. Louis Post-Dispatch 6-24-98

6 Preparation Time :

Categories : Amount Measure Ingredient -- Preparation Method -- -- --

2 teaspoons olive oil

1 medium onion -- finely chopped

2 medium garlic clove -- minced

2 medium red bell pepper -- stemmed, seeded,

-- coarsely chopped 1 medium jalepeno -- seeded and minced

1 can low-sodium tomato juice -- divided (11 1/2oz)

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon ground red pepper

1/2 teaspoon salt

1 can low-sodium peeled and diced tomatoes -- undrained

1 cup vegetable or low-sodium chicken broth

1 large sweet potato or yam -- peeled, dice into 1/2 piece 1 can low-sodium black beans -- drained, rinsed

-- (15-oz) 2 tablespoons cilantro -- , minced

In a large pot, heat the oil over medium-low heat. When the pan is hot, add th

e onion and a couple tablespoons water. Cover pan and cook 5 minutes, stirring

occasionally. Add the garlic, bell peppers and jalapeno with about 1/4 cup of

the tomato juice. Cover and cook 5 minutes, stirring occasionally. Stir in t

he chili powder, cumin, cayenne and salt; stir 1 minute. Then add the remainin

g tomato juice, tomatoes, broth and sweet potatoes. bring to a boil, cover and reduce the heat to a simmer. Cook 15, minutes, stirring occasionally. Stir i

10 minutes. Stir in the cilantro, if using, and serve. Yield:

6 servings.

24 Calories;

2g Fat (61% calories from fat);

0g Protein;

2g Carboh

0mg Cholesterol;

282mg Sodium

24, 1998. - - - - - - - - - - - - - - - - - -