Sweet Potato Chili

From Simple & Delicious Magazine (Feb/Mar 2011)

Submitted by Deb Reno

Makes 7 servings

2 cubed peeled sweet potato

…1 sweet red pepper, chopped

1 T. olive oil

1 garlic clove, minced

1 (28 oz) can diced tomatoes, undrained

2 c. vegetable broth

1 (15 oz.) can black beans, drained and rinsed

4 1/2 t. brown sugar

3 t. chili powder

1 t. salt

1/2 t. pepper

OPTIONAL TOPPINGS:  sour cream, shredded cheese, jalapenos (sliced)

In Dutch oven or large pot, saute sweet potato & pepper in oil until crisp-tender.  Add garlic; cook 1 minute longer.  Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper.  Bring to a boil.  Reduce heat; simmer uncovered, 15-20 minutes or until potatoes are tender. 

NOTE #1:  To make this even yummier, mix up a box of jiffy cornbread mix and drop dough onto hot chili by tablespoonfuls, bake @ 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. (Make sure the pot you make it in is oven-safe!)

NOTE #2:  The version above is a vegetarian dish…but I’ve made it with chicken broth (I don’t usually have veg. broth on hand.) and added a some cooked chicken breast for additional protein.

NOTE #3:  The magazine claims that this is $1.17 per serving.  If you use onion instead of red pepper (which I’ve done and tastes DEEEEEELICIOUS.) and make your own “jiffy mix” (recipe to follow!), it could be even cheaper!  That’s freaky-frugal!!!


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