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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Sweet Potato and Black Bean Chili

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Sweet Potato and Black Bean Chili Empty Sweet Potato and Black Bean Chili

    Post by Lobo Mon 02 Jan 2017, 5:48 pm

    Sweet Potato and Black Bean Chili Img81l
    Sweet Potato and Black Bean Chili


    Prep Time: 20 minutes
    Cook Time: 60 minutes
    Servings: 6
    In this recipe sweet potatoes and black beans make a great combination in a hearty chili that will keep you warm on the coldest of days. Serve with your choice of sliced green onions, chopped fresh cilantro, sour cream and grated cheddar cheese, then let your guests help themselves.


    Ingredients:


    • 1/4 cup (2 fl. oz./60 ml) olive oil
    • 3 sweet potatoes, about 3 1/2 lb. (1.75 kg) total, cut into 1/2-inch (12-mm) dice
    • 1 onion, diced
    • 2 garlic cloves, chopped
    • 2 Tbs. chili powder
    • 1 tsp. cumin
    • 1/8 tsp. cayenne pepper
    • 2 tsp. salt
    • 1/2 tsp. black pepper
    • 2 cups dried black beans, rinsed, soaked overnight in water to cover and drained
    • 1 can (28 oz./875 g) diced tomatoes
    • 4 cups (32 fl. oz./1 l) vegetable stock
    • Avocado slices for garnish

    Directions:

    In a Dutch oven over medium heat, warm the olive oil. Add the sweet potatoes and onion and cook, stirring occasionally, until the onion is translucent and the sweet potatoes are slightly soft, 5 to 7 minutes. Add the garlic and cook for 30 seconds more. Stir in the chili powder, cumin, cayenne pepper, salt and black pepper, then stir in the black beans, tomatoes and vegetable stock.

    Bring to a simmer, then reduce the heat to medium-low. Cover the pot and cook the chili, stirring occasionally, for 45 minutes. Remove the lid and continue cooking until the beans are soft and the chili is thickened slightly, 5 to 10 minutes. Ladle into individual bowls, garnish with the avocado and serve immediately. Serves 6.

    Williams-Sonoma Test Kitchen
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