Meatless Monday: Sweet Potato Chili - New York News

Meatless Monday: Sweet Potato Chili

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(WJBK) -

Get this recipe courtesy of Dr. Velonda Thompson. Learn more about her 'Beyond Candied Yams and Sweet Potato Pie' cookbook at drvelonda.blogspot.com.

Ingredients:
2 teaspoon extra virgin olive oil
1 small onion, diced
1 small sweet potato, diced
2 cloves garlic, minced
1 Tablespoon chili powder (to taste)
2 teaspoon cumin
4 ozs. green chilies (canned)
1/8 teaspoon salt
1 1/3 cup low sodium tomato juice
1 can black beans, rinsed (15 ozs.)
1 cup diced tomatoes (canned)
2 Tbsp. fresh cilantro, chopped fine

Preparation:
Add onion and potato, stirring often, cook for about 5 minutes until onion and potato begin to soften.
Add garlic, chili powder, cumin, chipotle chili and salt. Stir constantly for about a minute. 
Add tomato juice and bring to a light boil. Reduce heat to simmer.
Cover and cook about 10-12 minutes until potato is fork tender.
Add beans, green chilies and tomatoes; return to a simmer, stirring often. 
Cook about 5 minutes longer...liquid will reduce and thicken slightly. 
Remove from heat and stir in cilantro. 
Serve over brown rice

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