Sweet Potato Chili
Adapted from Half Your Plate.
Yield: 6 servings
Ingredients
1 Tbsp (15 mL) Vegetable oil
1 Onion, chopped
2 cloves Garlic, minced
1 Tbsp (15 mL) Chili powder
1 tsp (5 mL) Ground cumin
¼ tsp (1 mL) Cinnamon
¼ Cup (60 mL) All purpose flour
1 Cup (250 mL) Vegetable stock
3 Small sweet potatoes peeled, cubed (about 2 lbs/1kg)
1 x 796 mL can Tomatoes, diced
1 x 540 mL can Red kidney beans, drained and rinsed
1 Green pepper, diced
Salt and pepper to taste
3 Cups (750 mL) Cooked brown rice, hot
Directions
In large pot, heat oil over medium heat. Cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened.
Sprinkle with flour and cook, stirring, for 1 minutes. Add stock and stir until smooth.
Add sweet potatoes and tomatoes and bring to boil. Once boiling, reduce heat, cover and simmer stirring occasionally for 20 minutes or until almost tender.
Add beans and pepper and simmer uncovered for about 10 minutes, or until potatoes are tender and slightly thickened.
Add salt and pepper to taste and serve over brown rice.
