Black Bean and Sweet Potato Chili
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).
Looking for a delicious and healthy chili recipe for Super Bowl Sunday? When the winds turn blustery and the dark draws in, 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.
Immune-boosting garlic and onion, along with red pepper and lime, combine with black beans and nourishing sweet potatoes to make one very satisfying autumn one-pot meal.
You can serve it on rice, or with Pumpkin Biscuits, taco chips, or corn bread. Either way, it makes a whole-foods, healthful answer to the perennial question, “What’s for dinner?”
Here’s the recipe:
2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, 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 chile 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
1. Warm the oil in a large pan over medium heat and add the onion, red pepper, 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.
Found through Care2.com/greenliving