Tuesday, October 11, 2011

Yum Yum: Sweet Potato and Black Bean Chili

It can be difficult to eat well, especially when you don't know where to start, are hooked on packaged food or have been reusing the same recipes over and over. Food can be pretty straight forward and incredibly rewarding for both mind and body when you know how to use it.
In Yum Yum we will look at simple ways to prepare easy, delicious meals that won't drain your budget or your patience.

Sweet Potato and Black Bean Chili 

This chili was seriously exactly what I needed yesterday. Warm, hearty, and simple, it's the perfect anecdote to a sleepless Fall night. (Thanks, Kellen. You are officially the best.

Sorry for the lack of photos. My hunger took over before I was able to get some shots. Oops.

What you'll need:

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained
1 tablespoon cumin
1 tablespoon chili powder
1 lime

Now prepare:

1. Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.

2. Add the sweet potato and cook 10 to 15 minutes, continuing to stir occasionally.

3. Add the tomatoes, black beans, lime juice, cumin, chili powder, bring to a simmer, cover, and cook for 10 minutes.

4. Serve over brown rice, or white if you're feeling lazy like I was.




Noelle said...

This looks delicious. And I'm a huge sucker for any recipe that's basically "throw it all in a pot and go do something else while dinner cooks."

Tara said...

Agreed. Simplicity has been key lately in our house. The least amount of dishes dirtied in the least amount of time (that is still somewhat nutritionally sound) is the name of the game!