I've been craving soups these days. Maybe because of the rain (constant), maybe because soups can be an easy dinner. In any case, I made this recipe found in Family Fun magazine. It looked a little crazy, but I was curious about it. And sweet potatoes were on sale.
Verdict? Everyone really liked it! (Craig's mum included, as she was here for a quick visit.) Craig said his first thought was: "Where's the meat?" But he survived. And the boys even ate it. The only modification I made was that I added corn. If you're needing a chili or soup fix, give this one a try. Pretty yummy!
Sweet-Potato and Black-Bean Chili
(Family Fun magazine April, 2011)
For chili:
2 Tbs. veg oil
1 large onion, chopped
1 Tbs. chili powder
1/2 tsp. ground cumin
2 cups chicken or veggie broth
2 medium sweet potatoes, peeled and cubed
2 (14.5 oz.) cans diced tomatoes in juice
1 (15.5 oz.) can black beans, drained and rinsed
2 tsp. orange zest
Salt and pepper to taste
(I added corn and it gave nice color too! You could add green beens or zucchini too for more color.)
Toppings:
Green onions or chives
Cilantro
Sour cream or plain yogurt
1. Heat oil in pot, soften onion for about 5 min. Stir in chili, cumin and then add broth and sweet potatoes.
2. Bring to a boil, then reduce heat and simmer for about 15 minutes. Add tomatoes and beans (and corn or other additions) and simmer uncovered, until thickens slightly.
3. Stir in orange zest and season with salt and pepper.
4. Top with yummies and enjoy!
(Note: The sweet potatoes hold onto their heat, which can be a little hot for kids when eating, so give them a chance to cool down a little.)
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