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PINTO BEAN SWEET POTATO CHILI




Source of Recipe


Bon Appétit, June 1995


Recipe Introduction


A jicama, watercress and red onion salad and warm corn tortillas would
be terrific with this meatless entrée. Scoop lemon sherbet into
cantaloupe halves for dessert.
Can be prepared in 45 minutes or less.


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-style stewed 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.

2 Servings; Can be doubled.