Pinto Bean Sweet Potato Chili
- Preparing Time: -
- Total Time: -
- Served Person: 2 Servings; Can be doubled
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 medium onion, chopped
- 3 tablespoons chopped fresh cilantro
- 1 1/2 teaspoons grated orange peel
- Carbohydrate 81 g(27%)
- Fat 10 g(15%)
- Fiber 21 g(86%)
- Protein 20 g(40%)
- Saturated Fat 1 g(7%)
- Sodium 1382 mg(58%)
- Calories 470
Preparation 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.
Preparation 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.
