
1 tbsp vegetable oil
2 medium onions, chopped
1 tbsp chili powder (may include more or jalapenos for extra spice!)
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peel and cubed
1 28-oz (796ml) cans diced tomatoes
2 19-oz (540ml) can black beans, drained and rinsed
1/2 tsp salt
1 tsp crumbled dried oregano
Heat the oil in a large saucepan. Add the onions and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.
Add the tomatoes with all the juice from the can, the beans, salt, and oregano. Bring to a boil over medium hear, then let summer until the potatoes are completely tender - about 20 minutes.
Bon appetit!
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