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March 2019
Sweet Potato Chili
Sweet Potato Chili

  This chili can be made with black beans or red beans.It's delicious with gluten-free cornbread.

Yield: 4 Servings

4 T. extra-virgin olive oil 

1 large sweet potato, peeled and diced

1 large onion, diced

1 large carrot, diced

4 cloves of garlic, minced

2 T. chili powder

1 T. cumin

1 tsp. sea salt

1 c. water

2 15-oz. cans pinto beans, rinsed

1 c. chopped tomatoes

1 c. tomato sauce

1/3 c. chopped fresh cilantro

1/4 c. fresh lemon juice

1. In large skillet cook oil, sweet potato, onion, and carrot over medium heat until onion softens but does not brown., approximately 2 minutes. 

2. Add garlic, chili powder, cumin, and sea salt.

3. continue to cook over low heat about 30 seconds, consistently stirring.

4. Add water and bring to a simmer.

5. Cover, reduce to a simmer and cook until sweet potato is tender, approximately 15 minutes.

6. Add beans tomatoes, tomato sauce, cilantro, and lemon juice.

7. Simmer an additional 5 minutes. Serve warm.