PINTO BEAN SWEET POTATO CHILI
Categories Soup/Stew Bean Herb Potato Tomato Vegetarian Quick & Easy Sweet Potato/Yam Summer Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 9
Steps:
- Heat olive oil in heavy medium sauce-pan over medium-high heat. Add onion and sauté until golden brown, about 5 minutes. Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and simmer until potato is almost tender, about 10 minutes. Add tomatoes with their juices and pinto beans. Simmer uncovered until chili thickens and potato is very tender, about 10 minutes. Mix in cilantro and orange peel. Season to taste with salt and pepper and serve.
SUN OVEN PINTO BEAN CHILI WITH SWEET POTATO
Number Of Ingredients 9
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
PINTO BEAN CHILI
Cumin and chili powder season this traditional chili from Sandy Dilatush of Denver, Colorado. Quesadillas on the side make this Southwestern soup a meal.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in flour until blended. Gradually stir in water. Add the beans, chili powder, cumin and sugar. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beans are tender. Stir in the tomatoes, vinegar and salt; heat through, stirring occasionally., Meanwhile, for quesadillas, spread about 1 tablespoon of chilies on half of each tortilla. Sprinkle with 1/4 cup of cheese; fold in half. In a large skillet, cook tortillas in 1 teaspoon of oil over medium heat until lightly browned on each side, adding more oil as needed. Cut each in half. Serve with chili.
Nutrition Facts : Calories 787 calories, Fat 34g fat (15g saturated fat), Cholesterol 120mg cholesterol, Sodium 1373mg sodium, Carbohydrate 72g carbohydrate (4g sugars, Fiber 18g fiber), Protein 51g protein.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love