Vegetarian Sweet-Potato Chili
Photo: N. Carolina Sweet Potato Board
YIELD: 6 servings
| 1 cup | chopped onion |
| ¼ cup | coarsely chopped green bell pepper |
| ¼ cup | coarsely chopped red bell pepper |
| 1 cup | chopped zucchini |
| 1 cup | peeled, chopped carrot |
| 2 | cloves garlic, minced |
| 2 Tbsps. | light olive oil |
| 1 tsp. | cumin |
| ½ tsp. | salt |
| ½ tsp. | black pepper |
| 1 cup | water |
| 1 | 28-oz. can diced tomatoes |
| 1 cup | mild or medium salsa |
| 3 cups | peeled, cubed sweet potato |
| 1 | 28-oz. can red kidney beans, drained |
| 1 | 15-oz. can black-eyed peas or garbanzo beans, drained |
| 1 cup | corn kernels |
In large soup pot sauté onion, bell peppers, zucchini, carrot and garlic in oil for about 5 minutes or until tender. Stir in cumin, salt, pepper, water, tomatoes, salsa and sweet potato. Simmer 20 minutes, stirring often.
Add kidney beans, black-eyed peas or garbanzo beans and corn. Cook an additional 20 minutes over low heat. Season to taste.
Recipe and photo by the North Carolina Sweet Potato Board
blog comments powered by Disqus
Want to use this article? Click here for options!
© 2008 Penton Media Inc.
Recipes in This Issue
Recipe Searchadvertisement
IDEAS Conference 2008
Frequently Requested
- FM's 2008 Top 50 Management Companies
- Outlook 2008: Navigating Turbulant Times
- FM's 2007 Best Concept Awards
