Jo-Ann Chartrand, RNCP Kanata 613.864.2562 www.ebnutrition.ca Jan 08
Black Bean Sweet Potato Chili
2 medium –large sweet potatoes or yams
EB Tip I add 2 more yams and fry with my eggs* (see below)
2 tbsp olive oil
1 cup onion, chopped
2-3 garlic cloves
1 medium red bell pepper, diced
2 15-0z cans of black beans, drained and rinsed
1 28-oz can diced tomatoes, undrained
1-2 small fresh hot chilies, minced
or 1 14-oz chopped mild green chilies
2 tsp ground cumin
sea salt to taste
fresh cilantro for garnish
Bake sweet potatoes at 350 degrees until slightly firm, but not soft
(approx 30-35 min). When cool, peel and dice into ¾ inch cubes. Set
aside.
Heat oil in a medium size pot. Add garlic and onion and sauté over
medium heat until golden brown. Add remaining ingredients and heat.
Cover and simmer for 15 minutes. Add diced sweet potatoes and
continue to simmer until vegetables are tender, 10-15 minutes. Add
salt to taste. Tate improves if allowed to stand for 1-2 hours before
serving. Reheat and serve with chopped cilantro for garnish.
Enjoy! Jo-Ann ☺
FLT* Servings (1 cup)
1 Category 1 Vegetable
1 Category 2 Vegetable
½ Legumes
*Once yams cool, slice with side of cheese grater - potato chip thin. Place in
fridge until ready to use.
Heat pan on medium heat with ghee butter/grapeseed oil. Cook both sides
for a few minutes each then place on napkin before making eggs.
Jo-Ann Chartrand, RNCP Kanata 613.864.2562 www.ebnutrition.ca Jan 08
The sweetness of the potatoes is yummy~ ☺ Kids will love this as a snack!