Sweet Potato Chili
1/2 cup corn
1/2 cup zucchini, cut in half slices
Salt and pepper to taste
1/4 jalapeno pepper, chopped into fine pieces (optionIngredients
1/2 tbsp. olive oil or rice bran oil
3 tbsp. chopped onion
1 clove garlic, chopped
1/2 tbsp. chili powder
1/2 tsp. fresh thyme, or 1/4 tsp dried
1 tsp fresh oregano, or 1/4 tsp dried
1 cup sweet potato, peeled and chopped into cubes*
1/2 cup cooked Garbanzo (chickpeas) beans, rinsed and drained**
1/4 cup kidney beans, rinsed and drained**
1 tsp apple cider vinegar
1 tsp raw honey
1 cup vegetable or chicken broth al)
Directions
Sauté the onion in the oil over low-medium heat until soft.
Add the garlic and stir. Add the chili powder (and jalapeno pepper, if using) and herbs and mix everything together.
Add the sweet potato and the beans and stir so they are coated with the chili mixture.
Continue to stir over low heat for about 1 minute.
Add the apple cider vinegar, honey and broth.
Bring to a boil and add the red pepper and corn.
Cover and let simmer for 30 minutes.
Add the zucchini and simmer for 15 minutes more.
Serve.
*One cup of diced tomatoes can be used instead of sweet potatoes.
**1 can (14oz or 390 mil) of cooked beans equals about 2 cups. Any legume can be used in this recipe.
Sweet Potato Chili 1/2 cup corn 1/2 cup zucchini, cut in half slices Salt and pepper to taste 1/4 jalapeno pepper, chopped into fine pieces (optionIngredients 1/2 tbsp. olive oil or rice bran oil 3 tbsp. chopped onion 1 clove garlic, chopped 1/2 tbsp. chili powder 1/2 tsp. fresh thyme, Read more…