15 February 2008

Harbor Woman's Black Bean Chili

Some of you have been freezing out there. Here is the steaming cure for the shivers from another one of the fine people out there somewhere.

Harbor Woman's Black Bean Sweet Potato Chili

2 medium-large sweet potatoes or yams
2 T olive oil
1 C chopped onion
2-3 garlic cloves
1 medium red or green bell pepper, diced
2 15-oz cans black beans, drained and rinsed
1 28-oz can diced tomatoes, undrained
1-2 small fresh hot chilies, minced (or 1 4-oz can mild green chilies)
2 t ground cumin
1/2 t dried oregano
salt to taste
fresh cilantro for garnish (optional)

Bake sweet potatoes at 350 degrees until slightly firm, but not soft.
When cool, peel and dice into 3/4 inch cubes. Set aside.
Heat oil in soup pot or Dutch oven.
Add garlic and onion and saute over medium heat until golden brown.
Add remaining ingredients and heat.
Cover and simmer for 15 minutes.

Add diced sweet potatoes and continue to simmer until vegetables are tender, 10-15 minutes. Add salt to taste. Taste improves if allowed to stand for 1-2 hours before serving.

Reheat and serve with chopped cilantro for garnish.


Anonymous said...

Is that a pot of black bean sweet potato chili you made? It's gorgeous, and looks delicious! I'll be right over! - harborwoman

Mimi Lenox said...

Happy Valentine's Day!

Matt-Man said...

Yum-Oh...This a perfect recipe for my meatless Lent. Thanks Jamie. Cheers!!

Gorilla Bananas said...

Great vegetarian dish! I would prefer to eat it with a few fried locusts, but that's just a personal preference. We gorillas admire Dolly Parton (but not fat-butt blonde-chaser rod Stewart).

B.T.Bear (esq.) said...

OOoooo that chilli looks yum!!!