Sweet Potato Chili

This was among the first meals I made when I decided to start to learn how to cook something other than popcorn or ice. It's easy, packs plenty of flavour, and most importantly at the time, easy to put together. 

2 teaspoons olive oil

1 teaspoon chili powder

1 medium red onion

2 cups vegetable broth

1 medium sweet potato, peeled and cut into small cubes

1 14 1/2 oz. can diced tomatoes

1 15 oz. can black beans, well drained

1 clove garlic, minced

1/4 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 medium zucchini, diced

salt and pepper to taste

 

Heat olive oil in heavy medium sauce-pan over medium heat.

Add red onion and sauté until golden brown, about 5 minutes. Then add the chili powder and stir for about a minute.

Add 1.5 cups of the veggie broth and the sweet potato cubes. Cover pan and simmer until potato is almost tender, 10-12 minutes.

Add the tomatoes, beans, garlic, and spices and give it all a good mix.

Add zucchini and the remaining half cup of veggie broth.

Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.

The original recipe called for cilantro, but since 90% of people hate it, and the other 10% are wrong, I don't include it. Same reason I don't call for adding soap shavings.