Sweet-Potato and Black Bean Chili

I am always on the lookout for a vegetarian dish that will satisfy this entire family.  Sweet Girl loves all beans and veges so she is easy.  Little Man likes beans, but when it comes to veges he sticks with cucumbers and tomatoes mainly.  And as far as Hubby goes, he loves all food but he's a pretty big eater who loves his meat.  I snuck this meal into our weekly menu one week and guess what?  Everyone liked it!  It was a bit sweet for me and Hubby but we added some additional chili powder and chopped jalapeno peppers to ours and it was perfect.  If your looking for a vegetarian meal or just a twist on your normal chili - give this Sweet-Potato Black Bean Chili a try.  Enjoy!!

Recipe adapted from Family Fun magazine

What you need:

2 tablespoons vegetable oil

1 large onion, diced

1 tablespoon chili powder

1/2 teaspoon cumin

2 cups of vegetable broth (or chicken)

2 medium sweet potatoes, peeled and cut into 3/4 inch cubes

2 (14 1/2 ounce) cans of diced tomatoes

1 (15 1/2 ounce) can  black beans, drained and rinsed

2 teaspoons of orange zest

salt and pepper

toppings:

chopped green onions, chopped cilantro,  sour cream, chopped jalapenos

What you do:

Heat oil in a saucepan over medium heat.  Add the onion and cook until softened, stirring often.  Stir in the chili powder and cumin, then add your broth and sweet potatoes and stir to combine everything.

Bring this mixture to a low boil, cover the pan and reduce the heat to low.  Simmer until potatoes are almost tender, about 15 minutes.  Add the tomatoes and beans and continue to simmer another 15 minutes or until heated through and slightly thickened. Stir in the orange zest and season to taste with salt and pepper.

Serve chili with toppings.

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