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Black Bean
& Sweet Potato Chili

6 servings

  • 1 Tablespoon Vegetable Broth, or canola oil
  • 1 medium yellow diced onion
  • 1 medium diced green bell pepper
  • 1 cup sliced celery
  • 2 cloves minced garlic
  • 1 fresh jalapeno pepper, seeded and minced
  • 2 tomatoes, cored and diced
  • 2 16 oz. cans black beans,
       rinsed and drained
  • 1 28 oz. can crushed tomato
  • 1 Tablespoon chili powder
  • 1 Tablespoon dried parsley,
       or 2 TBSP fresh
  • 2 teaspoons ground cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 cups (about 1 large) unpeeled,
       diced sweet potatoes
  • 1 small red onion, or 4 scallions, chopped

In a Dutch Oven, heat the broth or oil. Add the diced onion, bell pepper, celery, garlic and jalapeno pepper and cook 7 minutes over medium heat, stirring frequently. Stir in tomatoes and cook for 3 to 4 minutes more. Stir in the beans, crushed tomatoes, and seasonings and cook for about 30 minutes more over medium-low heat, stirring occasionally.

In a medium saucepan, place the sweet potatoes in enough boiling water to cover. Cook on MEDIUM heat about 15 minutes, until tender, and drain in a colander. When chili has cook for about 25 minutes, stir the potatoes into the pot.

Ladle the chili into bowls and garnish with chopped red onion or scallions. Serve with Corn Bread.

Nutrition Facts
Amount Per Serving: Calories 330 - Calories from Fat 18
Percent Total Calories From: Fat 5%, Protein 20%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 627mg, Total Carbohydrate 61g, Dietary Fiber 5g, Protein 17g, Vitamin A 11307 units, Vitamin C 89 units, Calcium 0 units, Iron 5 units

Bon appetit!

The Great Texas Chili Cookoff

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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