*  Exported from  MasterCook  *
 
                       Black Bean Sweet-Potato Chili
 
 Recipe By     : Sarah Schlesinger St. Louis Post-Dispatch 6-24-98
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      teaspoons     olive oil
    1      medium        onion -- finely chopped
    2      medium        garlic clove -- minced
    2      medium        red bell pepper -- stemmed, seeded,
                         -- coarsely chopped
    1      medium        jalepeno -- seeded and minced
    1      can           low-sodium tomato juice -- divided (11.5oz)
    1      tablespoon    chili powder
    1      teaspoon      cumin
      1/4  teaspoon      ground red pepper
      1/2  teaspoon      salt
    1      can           low-sodium peeled and diced tomatoes -- undrained (14.5
 oz)
    1      cup           vegetable or low-sodium chicken broth
    1      large         sweet potato or yam -- peeled, dice into
                         -- 1/2 piece
    1      can           low-sodium black beans -- drained, rinsed
                         -- (15-oz)
    2      tablespoons   cilantro -- (optional), minced
 
 In a large pot, heat the oil over medium-low heat.  When the pan is hot, add th
 e onion and a couple tablespoons water.  Cover pan and cook 5 minutes, stirring
  occasionally.  Add the garlic, bell peppers and jalapeno with about 1/4 cup of
  the tomato juice.  Cover and cook 5 minutes, stirring occasionally.  Stir in t
 he chili powder, cumin, cayenne and salt; stir 1 minute.  Then add the remainin
 g tomato juice, tomatoes, broth and sweet potatoes.  bring to a boil, cover and
  reduce the heat to a simmer.  Cook 15, minutes, stirring occasionally.  Stir i
 n the black beans and simmer, uncovered, 10 minutes.  Stir in the cilantro, if 
 using, and serve.  Yield: 6 servings.
 
 Per serving: 24 Calories; 2g Fat (61% calories from fat); 0g Protein; 2g Carboh
 ydrate; 0mg Cholesterol; 282mg Sodium
 
 By Lisa Minor <lisa@cybermill.com> on Jun 24, 1998.
 
 
 
                    - - - - - - - - - - - - - - - - - -