Sweet Potato Chili
Adapted from Half Your Plate.
Yield: 6 servings
1 tbsp/15mL Vegetable oil
1 Onion, chopped
2 clove Garlic, minced
1 tbsp/15mL Chili powder
1 tsp/5mL Ground cumin
1/4 tsp/1mL Cinnamon
1/4 cup/60mL All purpose flour
1 cup/250mL Vegetable stock sodium reduced
3 Small sweet potatoes peeled, cubed (about 2 lbs/1kg)
1 can Tomatoes, diced
1 19oz/540g can Red kidney beans, drained and rinsed
1 Green pepper, diced
3 cups/750mL Cooked brown rice hot
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add freshly ground black pepper to taste. Serve over brown rice.