Add more cayenne powder for a spicier dish. Plus a salad and dinner is on the table!
Los Frijoles y Camote (Spanish)Serves 3
3 Tbs. (45 ml) olive oil
1 chopped onion
3 or more chopped garlic cloves
1 lb (450 g) organic sweet potato or yams, diced into 1/2-inch (125 mm)
1 1/2 tsp. (7,5 ml) cumin
1/2 tsp (2,5 ml) coriander
1 can (14 ounces) (400 g) organic black beans, drained and rinsed
2 cups (480 ml) organic vegetable or chicken broth
Spices: less amount = milder; more = hotter
any one of these:
- 1 Tbs. (15 ml) Mexican chile powder
- 1/4-1 tsp. (1,25-5 ml) cayenne pepper
- ancho chile powder
- or any kind of chile powder you have
and
- 1 tsp. (5 ml) chile powder
Optional:
- 1/2 chopped organic red pepper
- different type of bean
Toppings:
- 1 organic: orange and lime
- chopped cilantro or parsley leaves
- diced avocado
- organic: sour cream, plan yogurt, or almond yogurt (dairy free)
- crushed organic tortilla chips
1. Heat oil in a pot on medium-high heat.
2. Add onion, garlic, sweet potato, and (bell pepper). Stir until they are soften, about 5 minutes.
3. Add spices. Cook until they are fragrant, about 10 minutes.
4. Stir in the beans and broth, partially cover the pot.
5. Reduce heat to medium, stir occasionally, until sweet potatoes are soft and chile is slightly thickened, about 15 minutes.
6. Zest orange and lime into a small bowl = about 1/2 Tbs (2,5 ml) orange zest and 2 Tbs. (30 ml) lime zest. Add cilantro/parsley.
Serve:
Ladle chili into three bowls. Top with cilantro/parsley and zest mixture, avocado, sour cream/yogurt, and crushed chips. If it is too spicy, add more sour cream/yogurt.
