Black Bean
& Sweet Potato Chili

6 servings

• 1 Tablespoon Vegetable Broth, or canola oil
• 1 medium yellow diced onion
• 1 medium diced green bell pepper
• 1 cup sliced celery
• 2 cloves minced garlic
• 1 fresh jalapeno pepper, seeded and minced
• 2 tomatoes, cored and diced
• 2 16 oz. cans black beans,
     rinsed and drained
• 1 28 oz. can crushed tomato
• 1 Tablespoon chili powder
• 1 Tablespoon dried parsley,
     or 2 TBSP fresh
• 2 teaspoons ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 cups (about 1 large) unpeeled,
     diced sweet potatoes
• 1 small red onion, or 4 scallions, chopped

In a Dutch Oven, heat the broth or oil. Add the diced onion, bell pepper, celery, garlic and jalapeno pepper and cook 7 minutes over medium heat, stirring frequently. Stir in tomatoes and cook for 3 to 4 minutes more. Stir in the beans, crushed tomatoes, and seasonings and cook for about 30 minutes more over medium-low heat, stirring occasionally.

In a medium saucepan, place the sweet potatoes in enough boiling water to cover. Cook on MEDIUM heat about 15 minutes, until tender, and drain in a colander. When chili has cook for about 25 minutes, stir the potatoes into the pot.

Ladle the chili into bowls and garnish with chopped red onion or scallions. Serve with Corn Bread.

Bon appetit!