| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Mexican |
|
1 |
servings |
INGREDIENTS
| 1 |
md |
Onion; chopped |
| 2 |
ts |
Chili powder |
| 1 |
c |
Canned vegetable broth or water |
| 1 |
|
10-ounce red-skinned sweet potato; (yam), peeled, cut into 3/4-inch cubes |
| 1 |
cn |
(14 1/2-16 oz) Mexican-style stewed tomatoes |
| 1 |
cn |
(15-16 oz) pinto beans; drained |
| 3 |
tb |
Chopped fresh cilantro |
| 1 1/2 |
ts |
Grated orange peel |
|
2 |
Servings; Can be doubled. |
INSTRUCTIONS
Can be prepared in 45 minutes or less.
Heat saute liquid in heavy medium sauce-pan over medium-high heat. Add
onion and saut. 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.
Posted to fatfree digest by "leanne m. reidy" <leanne@insync.net> on Mar 3,
1999, converted by MM_Buster v2.0l.
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