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<h2 style="white-space:pre-line">Sweet Potato &amp; Black Bean Chili</h2>
Chili
<ul>
<li>2 tablespoons of vegetable oil</li>
<li>I large onion, chopped</li>
<li>1 tablespoon chili powder</li>
<li>½ teaspoon ground cumin</li>
<li>2 cups of chicken or vegetable broth</li>
<li>2 medium sweet potatoes, peeled and cut into 3/4-inch cubes</li>
<li>2 (14 ounce) cans diced tomatoes in juice</li>
<li>1 (15½-ounce) can of black beans, drained and rinsed</li>
<li>2 teaspoons orange zest</li>
<li>Salt and pepper   Toppings (optional)</li>
<li>Chopped green onions Chopped cilantro</li>
<li>Sour cream  </li>
</ul>
Directions:
Heat the oil in a 4- to 6- quart Dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until softened, about 5-7 minutes. Stir in chili powder and cumin, then add the broth and sweet potatoes and stir well to combine. Bring the mixture to a gentle boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 10-15 minutes. Add the tomatoes and beans and continue to simmer on low, uncovered, until the mixture is heated through and slightly thickened, about 10- 15 more. Stir in orange zest and season to taste with salt and pepper. Serve the chili topped with green onions, cilantro, and sour cream.

Matthews Ridgeview Farms