Pinto Bean Sweet Potato Chili by Leanne M. Reidy at Veg Cook Book
leanne@insync.net

Can be prepared in 45 minutes or less. 

INGREDIENTS: 

1 medium onion, chopped 
2 teaspoons chili powder 
1 cup canned vegetable broth or water 
1 10-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes 
1 14 1/2- to 16-ounce can Mexican-style stewed tomatoes 
1 15- to 16-ounce can pinto beans, drained 
3 tablespoons chopped fresh cilantro 
1 1/2 teaspoons grated orange peel 

METHOD: 

Heat saute liquid in heavy medium sauce-pan over medium-high heat. Add 
onion and saut=E9 until golden brown, about 5 minutes. Add chili powder and 
stir 1 minute. Add broth and potato. Cover pan; reduce heat to medium and 
simmer until potato is almost tender, about 10 minutes. Add tomatoes with 
their juices and pinto beans. Simmer uncovered until chili thickens and 
potato is very tender, about 10 minutes. Mix in cilantro and orange peel. 
Season to taste with salt and pepper and serve. 

 2 Servings; Can be doubled.