Here is another great recipe from Chef Jenny Brewer, that uses the winter powerhouse called "Sweet Potato". Chef Jenny will start guest blogging for us in March (2012), with cooking tips and recipes for Tender Foodies of all kinds. I'm very excited to have Chef Jenny lending her expertise!
Preparation Time: 20 mins
Cooking time: 35 mins
1 Tablespoon olive oil
1 medium red onion, chopped
1 anaheim pepper, chopped
2 cloves garlic, minced
2 sweet potatoes (1 1/2 lbs),peeled and cut into 1/2-inch cubes
1 28-can whole plum tomatoes
1 cup water or vegetable stock
2 15-ounce cans black beans, drained
1 dried chipotle pepper (smoked jalepeno), seeded and chopped (easiest to do with scissors)
1 teaspoon cumin
1 teaspoon chili powder
1/2 cup chopped fresh cilantro leaves
Warm the oil in a large pan over medium heat and add the onion, pepper, garlic, and sweet potato chunks. Saute, stirring often, until onions are soft, about 5 minutes. Add the tomatoes, breaking them up with the back of a wooden spoon. Add water or stock, beans, chipotle, cumin, and chili powder, bring to boil, reduce heat to simmer, cover, and cook for 30 minutes, or until sweet potatoes are tender. Stir in cilantro and serve.
About Chef Jenny Brewer
Jenny Brewer is a nutritionist and chef who believes eating healthy should be easy, delicious and fun! She inspires individuals to stay committed to eating healthy with her free healthy eating resource, Tasty Bites with Chef Jenny available at www.jennybrewer.com.
More Recipes from Chef Jenny
Not Your Mamma's Chocolate Mousse Tart (super allergen-free, healthy & delish, delish, delish)