Pinto Bean and Sweet Potato Chili-1
Revision as of 09:24, 13 January 2008 by Maintenance script
Pinto Bean and Sweet Potato Chili Can be prepared in 45 minutes or less. INGREDIENTS: 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 METHOD: Heat saute liquid in heavy medium sauce-pan over medium-high heat. Add onion and saute 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.