How To make Black Bean Sweet Potato Chili

2 teaspoons olive oil
1 medium onion

finely chopped
2 medium garlic clove :

minced
2 medium red bell pepper

stemmed, seeded,
:

coarsely chopped 1 medium jalepeno -- seeded and minced
1 can low-sodium tomato juice -- divided (11.5oz)
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 can low-sodium peeled and diced tomatoes --
undrained (14.5 oz) 1 cup vegetable or low-sodium chicken broth
1 large sweet potato or yam

peeled, dice into
:

1/2" piece 1 can low-sodium black beans

drained, rinsed
:

(15-oz) 2 tablespoons cilantro -- (optional), minced
In a large pot, heat the oil over medium-low heat. When the pan is hot, add th e onion and a couple tablespoons water. Cover pan and cook 5 minutes, stirring occasionally. Add the garlic, bell peppers and jalapeno with about 1/4 cup of the tomato juice. Cover and cook 5 minutes, stirring occasionally. Stir in t he chili powder, cumin, cayenne and salt; stir 1 minute. Then add the remainin g tomato juice, tomatoes, broth and sweet potatoes. bring to a boil, cover and reduce the heat to a simmer. Cook 15, minutes, stirring occasionally. Stir i n the black beans and simmer, uncovered, 10 minutes. Stir in the cilantro, if
Per serving: 24 Calories; 2g Fat (61% calories from fat); 0g Protein; 2g Carboh ydrate; 0mg Cholesterol; 282mg Sodium
By Lisa Minor <lisa@cybermill.com> on Jun 24, 1998.