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US Regional   -   Black Bean Sweet Potato Chili   adapted from global vegetarian

Description
Ingredients
  • 1 Tablespoon Olive Oil
  • 1 Medium Yellow Onion -- diced
  • 1 Medium Green Pepper -- diced
  • 2 Stalks Celery -- sliced
  • 2 Cloves Garlic -- chopped
  • 1 Large Jalapeno -- chopped
  • 2 Large Tomatoes -- diced
  • 2 Cans Black Beans -- drained
  • 1 Can Crushed Tomatoes -- 28 oz
  • 1 Tablespoon Chili Powder
  • 2 Tablespoons Fresh Parsley -- chopped
  • 2 Teaspoons Cumin
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 1 Large Sweet Potato -- unpeeled and diced
  • Scallions -- for garnish
Directions saute onion, pepper, celery, garlic and jalapeno for 7 minutes. stir in tomatoes cook for 4 minutes. stir in beans, crushed tomatoes and seasonings. cook about 30 minutes over medium low. stirring occasionally. In a seperate pan, add diced sweet potato to boiling water, cook 15 minutes until tender and drain in colander. when chili has been cooking 25 minutes add potato. ladle chili into bowls and garnish with scallions. serve with cornbread.
Serves 6
Time to Make 0:00



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