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Stovetop Chili




Source of Recipe


Sugarbusters Recipes Volume I By Ricki


Recipe Introduction


A quick weeknight chili that's packed with buttery black soy beans, tender-crisp green beans, and melt-in-your-mouth sweet potatoes.


List of Ingredients




1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 garlic cloves, crushed with garlic press
1 jalapeño chile, seeded and minced
1 can (28 ounces) whole tomatoes in juice
1/2 pound green beans, trimmed and each cut crosswise in half
3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch chunks
1 teaspoon sugar
1 teaspoon salt
2 cans (15 ounces) black soy beans or black beans, rinsed and drained
Sour cream (optional)


Recipe



1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally. 2. Add chili powder, cumin, coriander, garlic, and jalapeño, and cook 1 minute, stirring. Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt, and 2 cups water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 25 minutes or until sweet potatoes are tender, stirring occasionally. Add soybeans and cook 2 minutes longer to heat through. Serve with sour cream if you like.