2 teaspoons olive oil
1 small to medium red onion, chopped
1 teaspoon chili powder
1 1/2 cup vegetable broth
1 10 oz. sweet potato, peeled and cut into 3/4" cubes
1 14 1/2 oz. can stewed tomatoes with juice, break up tomatoes in a bowl with your fingers
1 15 oz. can pinto beans, drained and rinsed
1 clove garlic, minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
pinch of cayenne pepper
1 medium zucchini, diced
2 tablespoons chopped parsley or cilantro
salt and pepper to taste
This is a very simple and hearty chili. The sweet potato adds a nice sweetness in contrast to the smoky and spicy flavors. You may add more cayenne pepper for a little extra heat!
Heat olive oil in heavy medium sauce-pan over medium-high heat. Add red onion and sauté until golden brown, about 5 minutes. Add the chili powder and stir for about a minute. Add 1 cup of the veggie broth and potato. Cover pan and reduce heat to medium and simmer until potato is almost tender, about 10 minutes.
Add stewed tomatoes with their juices and pinto beans along with the garlic and spices. Add zucchini and the rest of veggie broth (1/2 cup). Season to taste with salt and pepper.
Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in parsley or cilantro at the END.
To add a little inspiration to my life:
"A journey of a thousand miles begins with a single step." ~Lao-tzu
And to express my current state of mind:
"Too bad ignorance isn't painful." ~Unknown
Oh, I forgot... I was wondering if anyone thinks if this would keep well in the freezer. I was thinking (since it takes awhile to cut everything up) that it would be nice to be able to double the recipe and then store some in the freezer to eat later.
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Sweet Potato and Veggie Chili
