The Stonewall Jackson Inn Bed & Breakfast

Sweet Potato and Black Bean Chili: Breakfast-Brunch

Servings: 0

Ingredients:

• 

  2 tablespoons extra-virgin olive oil

• 

  1 medium red onion, chopped

• 

  4 cloves garlic, minced

• 

  2 teaspoons sea salt

• 

  1 large sweet potato, cut into 1/2-inch cubes

• 

  Zest and juice of 1 lime

• 

  1 28-can diced tomatoes

• 

  4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)

• 

  1 jalapeno pepper, seeded and chopped

• 

  1 tablespoon cumin

• 

  1 tablespoon chili powder

• 

  1 teaspoon cocoa powder

• 

  1 lime, cut into wedges

Step 1:

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

Step 2:

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

Step 3:

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

Step 4:

4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside. Serves 6.

Step 5:

HELPFUL HINTS: This recipe freezes well, too, for great leftovers.