Black Bean and Sweet Potato ChiliPosted: April 9, 2011
Grey April showers are what we’re getting in Utah, but here in the kitchen the soup bowl is full of color. Although I’m not really a fan of sweet potatoes unless they come in the form of fries with lots of fry sauce, this soup is heavenly!
Black Bean and Sweet Potato Soup
1 medium onion
1/2 large red bell pepper, seeded and diced
3 cloves garlic, minced
1 jalapeno, stemmed, seeded, and finely diced
1 tablespoon olive oil
2 cups crushed tomatoes
2 1/2 cups cooked black beans
1 cup diced sweet potato or winter squash
1 cup vegetable broth
1 teaspoon mild chili powder
1 teaspoon ground cumin
1/4 teaspoon chipotle chile powder
1 teaspoon Mexican oregano
salt and pepper to taste
1/2 cup crushed pineapple and juice
1/4 cup chopped cilantro
Saute the onion, red bell pepper, garlic, and jalapeno in the olive oil for a couple of minutes. Add the crushed tomato, beans, sweet potato, broth, and spices and simmer until sweet potato is soft. Remove from heat, stir in pineapple and cilantro.
This would also be a good rice topper.