Sweet Potato Black Bean Chili

This recipe is part of my Hero Collection, and it represents my Mom.  I chose this recipe because my mom loves this recipe!

This recipe is very easy and this is a good one-pot meal. 

My Mom is a hero to me because she is patient, kind, encouraging and loving.

Instructions:

Heat the oil in 4-6 quart Dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until softened. About 5 minuets.

Stir in the chili powder and cumin or Garam Masala.

Then add the broth and sweet potatoes and stir well to combine.

Bring the mixture to a gentle boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender about 15 minuets.
Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more. Stir in the orange zest and season to taste with salt and pepper.
Serve the chili topped with green onions, cilantro, and sour cream.


Sweet Potato Black Bean Chili
From Family Fun Magazine 

2 tablespoons olive oil
1 large onion, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin or Garam Masala
2 cups chicken or vegetable broth
2 medium sweet potatoes, peeled and cut into 3/4 inch cubes or 2 (29-ounce) cans sweet potatoes, rinsed and chopped
2 (14 1/2 ounce) cans diced tomatoes in juice
1 (15 1/2 ounce) can black beans, drained and rinsed
2 teaspoons orange zest (optional)
salt and pepper


Heat the oil in 4-6 quart Dutch oven or saucepan over medium heat.
Add the onion and cook, stirring often, until softened. About 5 minuets.
Stir in the chili powder and cumin or Garam Masala. Then add the broth and sweet potatoes and stir well to combine.
Bring the mixture to a gentle boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender about 15 minuets.
Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more.
Stir in the orange zest and season to taste with salt and pepper.

Serve the chili topped with green onions, cilantro, and sour cream.

Pairs very well with The Best Cornbread, which I previously posted.