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PINTO BEAN SWEET POTATO CHILI




Source of Recipe


Bon Appétit June 1995


Recipe Introduction


2 Servings; Can be doubled.




List of Ingredients




1 tablespoon olive oil
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-stylestewed tomatoes
1 15- to 16-ounce can pinto beans, drained
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated orange peel

Recipe



Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté 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.