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Monthly Stonewall Jackson Kitchen Recipes
Recipe of the Month
Sweet Potato and Black Bean
Chili
We need zesty, spicy flavors to wake us up, and good
solid nourishment to see us through the winter months. This
richly-colored, flavorful chili is the perfect answer. You can serve
it on rice, or with home made Cheesy Biscuits, taco chips, or corn
bread.
INGREDIENTS
:
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly
cooked)
1 jalapeno pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried
DIRECTIONS
:
1. Warm the oil in a large pan over medium heat and
add the onion, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato and lime zest, and cook 10 to
15 minutes more, continuing to stir occasionally.
3. Add the tomatoes, black beans, jalapeno, lime
juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and
cook for 10 minutes.
4. Serve over brown rice, if desired, with lime
wedges and cilantro, or with corn bread, biscuits, or taco chips
alongside.
Serves 6.
HELPFUL HINTS:
This recipe freezes well, too, for great leftovers.
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