2 teaspoons olive oil
1 medium onion — finely chopped
2 medium garlic clove — minced
2 medium red bell pepper — stemmed, seeded,
— coarsely chopped 1 medium jalepeno — seeded and minced
1 can low-sodium tomato juice — divided (11.5oz)
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon ground red pepper
1/2 teaspoon salt
1 can low-sodium peeled and diced tomatoes —
undrained (14.5 oz) 1 cup vegetable or low-sodium chicken broth
1 large sweet potato or yam — peeled, dice into
— 1/2″ piece 1 can low-sodium black beans — drained, rinsed
— (15-oz) 2 tablespoons cilantro — (optional), minced
In a large pot, heat the oil over medium-low heat. When the pan is hot, add th e onion and a couple tablespoons water. Cover pan and cook 5 minutes, stirring occasionally. Add the garlic, bell peppers and jalapeno with about 1/4 cup of the tomato juice. Cover and cook 5 minutes, stirring occasionally. Stir in t he chili powder, cumin, cayenne and salt; stir 1 minute. Then add the remainin g tomato juice, tomatoes, broth and sweet potatoes. bring to a boil, cover and reduce the heat to a simmer. Cook 15, minutes, stirring occasionally. Stir i n the black beans and simmer, uncovered, 10 minutes. Stir in the cilantro, if
Per serving: 24 Calories; 2g Fat (61% calories from fat); 0g Protein; 2g Carboh ydrate; 0mg Cholesterol; 282mg Sodium
By Lisa Minor <lisa@cybermill.com> on Jun 24, 1998.