Quick Black Bean and Sweet Potato Chili

This is a wonderful meal. Sounds a bit strange at first maybe but it all mixes so well together.

From The Vegetarian Family Cookbook by Nava Atlas

2 medium-large sweet potatoes
2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves
1 medium red bell pepper, diced
One 32 ounce can black beans, drained and rinsed
One 28 ounce can diced tomatoes
1 or 2 small fresh hot chilies, minced or one 4 ounce can chopped mild green chilies
2 teaspoons ground cumin
1/2 dried oregano
Salt to taste

1. Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4 inch dice. Set aside.

2. Heat oil in a large pot. Add the onion and garlic and saute over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes.

3. Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.

Embellish it: Pass a bowl of chopped fresh cilantro for sprinkling over the top of individual portions.

Make it a meal: For an easy meal, serve this with cornbread or other hearty whole-grain bread and a bountiful tossed salad.