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Recipe by:
Sandy Hill - Daytona Beach, FL and Meatless Monday
Courtesy of Sustainable Table ® Description:
Hearty meatless chili with an unusual ingredient. Ingredients:
2 tsp olive oil
1 cup minced scallions
1 cup diced green bell pepper
2 tsp mild or hot chili powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp dried oregano leaves
8 oz sweet potatoes, pared and cut into ½-inch chunks
1 ½ cup stewed tomatoes, chopped
8 oz drained cooked black beans
8 oz drained cooked red beans
½ tsp salt
½ cup organic sour cream from a local dairy
Directions:
In large saucepan or Dutch oven, heat oil; add scallions. Cook over medium-high heat, stirring frequently, four minutes, until softened. Add bell pepper; cook, stirring frequently five minutes, until pepper is softened. Add chili powder, cumin, coriander and oregano; stir to combine.
Add sweet potatoes and one cup water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 15 minutes, until potatoes are tender.
Stir in tomatoes, black and red beans and salt; return mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until vegetables are very tender and mixture is thickened.
Divide chili evenly among four bowls; top each portion with 1 tbsp. sour cream.
Notes:
Calories 205; Carbohydrates 37 g; Fat 3 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 646 mg; Fiber 12 g Recipe Number 308 added on 2008-07-10
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