PINTO BEAN SWEET POTATO CHILI
Can be prepared in 45 minutes or less.
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth or water
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes
1 15- to 16-ounce can pinto beans, drained
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated orange peel
Heat saute liquid in heavy medium sauce-pan over medium-high heat. Add
onion and sauté until golden brown, about 5 minutes. Add chili powder and
stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and
simmer until potato is almost tender, about 10 minutes. Add tomatoes with
their juices and pinto beans. Simmer uncovered until chili thickens and
potato is very tender, about 10 minutes. Mix in cilantro and orange peel.
Season to taste with salt and pepper and serve.
2 Servings; Can be doubled.
Leanne M. Reidy
Insync Internet Services