SUN OVEN PINTO BEAN CHILI WITH SWEET POTATO

Sun Oven Pinto Bean Chili with Sweet Potato image

Number Of Ingredients 9

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1/2 pound dry pinto bean soaked overnight, drained
1 tablespoon olive oil
1 onion, chopped
2 teaspoons chili powder
1 large sweet potato, peeled and cubed
2/3 cup water
1 (14 1/2-ounce) can mexican-style stewed tomatoes
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons grated lime rinds

Steps:

Set Sun Oven out to preheat. Put the beans in a dark pot with enough water to cover them by about two inches. Put a lid on the pot and cook in the Sun Oven until tender about 1-1/2 hours. Heat the oil in a separate pot. (If possible, use two pots that fit in the solar oven together so the beans and sweet potatoes can cook at the same time.) Add chopped onion to heated oil and sauté until the onion is soft. Stir in chili powder. Add water, sweet potato and tomato. Put a lid on the pot; place it in the Sun Oven until sweet potato is tender, about 45 minutes. Remove the sweet potato mixture from the Sun Oven, transfer it to a large Dutch oven and puree with a hand held blender until smooth. Drain the cooked beans reserving cooking liquid. Combine beans with pureed sweet potato mixture in Dutch oven. Add enough cooking liquid to achieve the desired consistency. Return Dutch oven to the solar oven. Leave it in for at least an hour to allow the flavors to blend. Remove the Sun Oven, mix in cilantro and lime peel. Season to taste with salt and pepper.

Nutrition Facts : Nutritional Facts Serves