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SWEET POTATO AND BLACK BEAN CHILI

 

This is a very popular recipe among my friends and is a good one to warm you on a cold winter day.  It’s good the first time, and the leftovers (if there are any) mellow out and taste even better.  Very healthy and very easy, also colorful !  It serves about 6.

 

2        medium-large sweet potatoes

2        tablespoons olive oil

1        cup coarsely chopped onion

2 – 3  garlic cloves, minced

2        teaspoons ground cumin

1/2    teaspoons dried oregano

1 – 2  small fresh hot chilies, minced OR 4 oz. canned mild green chilies or jalapeno

1        medium red bell pepper, 3/4-inch diced

1        can (32 oz.) black beans, drained and rinsed

1        can (32 oz.) diced tomatoes

water

salt to taste

cilantro for garnish

 

Bake or microwave the sweet potatoes just until tender/firm, about 3 to 4 minutes per potato in the microwave.  When cool enough to handle, peel and cut into ¾ inch dice.  Set aside.

 

Heat the oil in a large skillet.  Add the onion and garlic and sauté over medium heat until golden.  Stir in the cumin, and oregano, hot chilies, and bell pepper.  After one or two minutes, add the tomatoes and black beans.  Cover and simmer gently for 15 minutes.  Finally, add the sweet potatoes and continue to simmer until the vegetables are tender – about 10 to 15 minutes, adding water to achieved the desired consistency.

 

Season lightly with salt.  If time allows, let it stand off the heat for 1 or 2 hours, then heat through to serve.

 

Garnish with chopped, fresh cilantro.

 

Serve with cornbread or other hearty whole-grain bread and a fresh tossed salad.

 

Buttermilk Cornbread

    1/4 pound butter

    2/3 cup white sugar

    2 eggs

    1 cup buttermilk or yogurt

    1/2 teaspoon baking soda

    1 cup cornmeal

    1 cup all-purpose flour

    1/2 teaspoon salt 

1. Preheat oven to 375° F (175° C). Grease an 8-inch square pan.
2. Melt butter in a large skillet or bowl. Remove from heat and stir in sugar. Add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

    For a healthier version, you may substitute 1/3 cup of either brown sugar or honey for the sweetener and olive oil for part of the butter.