Yields 4 to 6 servings
With its vivid orange color, this recipe always reminds me of autumn. When the leaves start falling, this chili becomes one of my favorite pressure cooker recipes.
Ingredients:
½ tablespoon canola or vegetable oil (or 1½ tablespoons water)
½ cup diced red, white, or yellow onion (about ½ medium onion)
1 teaspoon minced garlic (about 2 small cloves)
1 (14.5-ounce) can diced tomatoes with their juices
2 tablespoons ground cumin
1 tablespoon chili powder
½ teaspoon cayenne pepper
½–1 teaspoon salt
2 microwaved sweet potatoes, diced (see page 238)
3 (15-ounce) cans black, kidney, or pinto beans, drained and rinsed
Optional Additions:
¼–½ teaspoon cinnamon added in step 3
1 cup cooked quinoa (see page 224) added in step 3
Directions:
1. In a large pot over medium-high heat, heat the oil (or water).
2. Add the onion and garlic and sauté for 3 minutes or until the onion is tender and translucent.
3. Add the tomatoes, cumin, chili powder, cayenne pepper, and salt. Stir in the sweet potato and beans.
4. Reduce the heat to medium-low and cook for 15 minutes, stirring occasionally.
TONI’S TIPS:
>>This works great in the pressure cooker. Throw everything into the pressure cooker and cook on high pressure for 5 minutes.
MY TIPS:
