This week's #meatfreemonday recipe comes courtesy of Carey.
Black Bean Sweet
Potato Chili
1-2 Tablespoons oil
1 large onion, diced
4-6 cloves garlic, minced
1 green bell pepper, diced
3 large sweet potatoes, peeled and diced
1 lime, divided as juice and zest
2 tablespoons cumin
2 tablespoons chili powder
½ teaspoon salt
½ teaspoon black pepper
3 cans black beans, rinsed (15 oz.)
2 cans diced tomatoes (15 oz.)
¼ cup tomato paste (or half a small can)
2-4 chipotle chilis in adobo sauce, minced (buy them in a
small can in the Mexican food aisle)
1-1 ½ cups apple juice
1 cup corn kernels, cooked
1 cup minced cilantro (1/2
bunch)
Heat oil in the bottom of a large stock pot. Add onion, pepper and garlic and sauté until
limp (5 minutes). Add lime zest and
sweet potatoes and cook another 10 minutes.
Add cumin, chili powder, salt and pepper, and let them sweat until the
aroma fills the room. Add beans,
tomatoes, tomato paste, diced chipotle peppers (
plus a spoonful or two of adobo sauce), apple juice and juice from half the
lime (save the other half for another dish).
Cook at medium heat for 15-20 minutes until sweet potatoes can be
pierced with a fork. Turn heat off and
stir in corn and cilantro.
Sounds delicious. Thanks Carey!!!