Sweet Potato and Pinto Bean Chili
Today's Parent
This is an amazing, really fast chili. If you don’t happen to have pinto beans, use black beans or good old kidney beans for a more traditional look.
Ingredients
-
2 tbsp
vegetable oil
-
2
medium
onions
, chopped
-
2 tbsp
Mexican
chili powder
-
1 tsp
ground
cumin
-
1 cup
vegetable broth
-
2
medium
sweet potatoes
, peeled and cubed
-
1
796-mL can diced
tomatoes
-
2
540-mL cans
pinto beans
, (or other beans), drained and rinsed
-
1 tsp
salt
-
1 tsp
dried
oregano
, crumbled
-
1/4 tsp
cayenne pepper
, (or less, to taste)
-
1/2 cup
chopped
cilantro
, (optional)
Instructions
- Heat the oil in a large saucepan or Dutch oven. Add the onions and cook, stirring, over medium heat until the onions are soft – about 5 minutes. Add the chili powder and cumin, and cook for another minute or so. Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender – about 10 minutes, plus or minus a bit.
- Add the tomatoes with all the juice from the can, the beans, salt, oregano and cayenne. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender – about 20 minutes. Remove from heat and stir in the chopped fresh cilantro.
- Serve with rice, or freshly baked corn bread, and sprinkled with shredded cheese, if you like.