[CH] Recipe: sweet potato and pinto bean chili
Tony Lima (TonyLima@ms.spacebbs.com)
Wed, 11 Oct 2000 14:45:58 -0700
This sounds wierd but is really good. Try it! - Tony
Sweet Potato and Pinto Bean Chili
San Jose Mercury-News, Sept. 27, 2000, p. 4G
Posted by Tony Lima (TonyLima@ms.spacebbs.com)
Ingredients:
2 tablespoons vegetable oil
2 medium onions, chopped
2 tablespoons chile powder
1 teaspoon ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled and cubed
1 28-ounce can diced tomatoes
2 19-ounce cans pinto beans, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (to taste) (see notes)
1/2 cup chopped fresh cilantro
Method:
1. Heat oil in large saucepan or Dutch oven. Add onions and
cook, stirring, over medium heat until onions are soft,
about 5 minutes.
2. Add chile powder and cumin and cook for another minute or
so.
3. Add vegetable broth and sweet potatoes. Reduce heat to
low and cook, covered, until potatoes are almost tender,
about 10 minutes.
4. Add tomatoes and their juice, beans, salt, oregano and
cayenne pepper. Bring to a boil over medium heat, then let
simmer until potatoes are tender, about 20 minutes.
5. Remove from heat and stir in cilantro.
6. Serve with rice or cornbread, sprinkled with shredded
cheese if you like.
Serves 6.
Note:
I used 1/2 teaspoon Chimayo chile powder instead of cayenne.
Highly recommended.