Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 3

Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.

Sara Foster
Recipe by MyRecipes October 2005

Gallery

James Baigrie

Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Yield:
Makes about 2 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.

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