Looking for something fun to do with sweet potatoes I came across this recipe on EatingWell. That’s all I needed to see. The seed was planted.
Today I decided to make my own version which barely resembles the original recipe. I needed to use what I had on hand which wasâ€¦
The result was AMAZING! Seriously, amazing and so easy to make. The combination of “creamy” black beans, firm but cooked sweet potato and softened zucchini was perfect. And the chili powder/cumin combo gave it a great spicy, smokey flavor.
I will be making this again even though I’ll never get anyone else in my family to eat it. Little guy saw a picture of it on my computer and declared, “I KNOW I wouldn’t like THAT!”
- 1/2 large sweet onion chopped
- 1 Sweet Potato (mine was about 200g)
- 2 small zucchini chopped
- 3 tsp chili powder
- 3 tsp garlic powder
- 2 tsp dried cilantro
- 2 tsp dried cumin
- 1 14oz can of diced tomatoes
- 1 can black beans with liquid
Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning.
While the onion is cooking cut up the sweet potato into small cubes.
Add the sweet potato to the pot with the onion. Continue to cook and occasional toss while you chop the zucchini.
Add the zucchini to the pot and the dry spices. Toss.
At this point your pot will be getting dry and possibly sticking a little. That’s ok. Add the can of diced tomatoes and it should losen all up.
Add the can of black beans and stir everything together.
Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens.
I measured out exactly 5 cups when it was done. 2 is a realistic serving but I’ll give you the nutritional information per cup so it’s easy to figure out if you decide to double or triple.
|Servings||Amt per Serving|