Servings: 6
Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 medium sweet potatoes, peeled and cubed
1½ teaspoons chili powder
2 teaspoons ground cumin
½ to 1 cup broth, chicken or vegetable
1 28-ounce can diced tomatoes
4 cups black beans, cooked
1½ teaspoons salt
1 teaspoon dried oregano
Cayenne pepper, to taste
½ cup fresh cilantro
Method:
Heat the oil in a large sauce pan and add the onions and cook over medium heat until soft, about 8 minutes. Add the chili powder and cumin and cook for another minute or so. Add the broth and the potatoes, reduce heat to low and cook, covered until the vegetables are almost tender, about 10 minutes.
Add the tomatoes with their juice, beans, salt, oregano and cayenne. Bring to a boil over medium heat and then turn down to simmer. Cook until potatoes are completely tender, about 20 minutes, and add cilantro last.
Recipe adapted from the South Beach Diet.
