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The Stonewall Jackson Inn Bed & Breakfast

Recipe

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.

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