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Ingredients
- 2 Tbsp. vegetable oil
- 2 med onions, minced
- 2 Tbsp. chile pwdr
- 1 tsp grnd cumin
- 1 c. vegetable broth
- 2 med sweet potatoes, peeled and cubed
- 1 x (28-oz) can diced tomatoes
- 2 x (19-oz) cans pinto beans, liquid removed
- 1 tsp salt
- 1 tsp dry oregano
- 1/4 tsp cayenne pepper, or possibly to taste
- 1/2 c. minced fresh cilantro
Directions
- Heat oil in large saucepan or possibly Dutch oven. Add in onions and cook, stirring, over medium heat till onions are soft, about 5 min. Add in chili pwdr and cumin and cook for another minute or possibly so. Add in vegetable broth and cubed sweet potatoes.
- Reduce heat to low and cook, covered, till potatoes are almost tender, about 10 min. Add in tomatoes and their juice, beans, salt, oregano and cayenne. Bring to boil over medium heat, then let simmer till potatoes are tender, about 20 min.
- Remove from heat and stir in cilantro. Serve with rice or possibly cornbread, sprinkled with shredded cheese, if desired.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2011g | |
| Calories 1523 | |
| Calories from Fat 328 | 22% |
| Total Fat 37.7g | 47% |
| Saturated Fat 4.19g | 17% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 7076mg | 295% |
| Potassium 4166mg | 119% |
| Total Carbs 243.49g | 65% |
| Dietary Fiber 64.6g | 215% |
| Sugars 25.33g | 17% |
| Protein 62.81g | 100% |
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