Post by Yip on Feb 14, 2012 15:38:00 GMT -5
SWEET POTATO AND BLACK BEAN CHILI
3 Large sweet potatoes, peeled and cut into 1/2 inch cubes
1 Large onion, chopped
1 Tbsp Olive oil
1 Tbsp Chili powder
4 Cloves garlic, finely chopped or minced
1 Tsp Ground cumin
1/4 Tsp Cayenne pepper
2 15-oz Cans of black beans, rinsed and drained
1 28-oz Can diced tomatoes, undrained
1/4 C. Brewed coffee (I subbed 1 Tsp. instant coffee mix)
2 Tbsp Honey
1/2 Tsp Salt
Instructions:
1. Saute your chopped onion in olive oil over medium heat until translucent and softened.
2. Add all of your ingredients, including your onions, to a crock-pot or slow cooker.
3. Cook on high until potatoes are softened (about 2 hours), then reduce to the low or warm setting until you are ready to serve.
* Resist the urge to add more water at the beginning although you'll think it needs more. The sweet potatoes give off a lot as they cook. When the chili was pretty well cooked, I added just a little broth, but you could use water, tomato juice, wine, whatever.
I made the recipe exactly as listed the first time.
I found that it didn't need the honey so left it out the second time and it was much better.
The second time, I didn't take th etime to saute the onions, just tossed them in the crock with everything else. I liked it better that way and will continue not sauteeing them first.
I could have used th erecipe's pic but it wasn't nearly as beautiful as mine turned out.
3 Large sweet potatoes, peeled and cut into 1/2 inch cubes
1 Large onion, chopped
1 Tbsp Olive oil
1 Tbsp Chili powder
4 Cloves garlic, finely chopped or minced
1 Tsp Ground cumin
1/4 Tsp Cayenne pepper
2 15-oz Cans of black beans, rinsed and drained
1 28-oz Can diced tomatoes, undrained
1/4 C. Brewed coffee (I subbed 1 Tsp. instant coffee mix)
2 Tbsp Honey
1/2 Tsp Salt
Instructions:
1. Saute your chopped onion in olive oil over medium heat until translucent and softened.
2. Add all of your ingredients, including your onions, to a crock-pot or slow cooker.
3. Cook on high until potatoes are softened (about 2 hours), then reduce to the low or warm setting until you are ready to serve.
* Resist the urge to add more water at the beginning although you'll think it needs more. The sweet potatoes give off a lot as they cook. When the chili was pretty well cooked, I added just a little broth, but you could use water, tomato juice, wine, whatever.
I made the recipe exactly as listed the first time.
I found that it didn't need the honey so left it out the second time and it was much better.
The second time, I didn't take th etime to saute the onions, just tossed them in the crock with everything else. I liked it better that way and will continue not sauteeing them first.
I could have used th erecipe's pic but it wasn't nearly as beautiful as mine turned out.
