* Exported from MasterCook * Black Bean Sweet-Potato Chili Recipe By : Sarah Schlesinger St. Louis Post-Dispatch 6-24-98 Serving Size : 6 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ts Olive oil 1 md Onion -- finely chopped 2 cl Garlic -- minced 2 md Red bell pepper -- stemmed, - seeded, coarsely chopped 1 md Jalepeno -- seeded and minced 11 1/2 oz Can low-sodium tomato juice -- - divided 1 tb Chili powder 1 ts Cumin 1/4 ts Ground red pepper 1/2 ts Salt 14 1/2 oz Can low-sodium peeled and diced - tomatoes -- undrained 1 c Vegetable or low-sodium chicken - broth 1 lg Sweet potato or yam -- peeled, - dice into 1/2" pieces 15 oz Can low-sodium black beans -- - drained, rinsed 2 tb Cilantro -- minced (optional) In a large pot, heat the oil over medium-low heat. When the pan is hot, add the onion and 2 tb 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 the chili powder, cumin, cayenne, and salt; stir 1 minute. Then add the remaining 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 in the black beans and simmer, uncovered, 10 minutes. Stir in the cilantro, if using, and serve. Yield: 6 servings Per serving: 24 Cal; 2 g Fat (61% cal from fat); 0 g Protein; 2g Carbs; 0 mg Cholesterol; 282 mg Sodium Posted by: Lisa Minor on Jun 24, 1998 - - - - - - - - - - - - - - - - - -