2-4 servings.
This is a family friendly, winter one pot dinner which you can serve with brown rice.
Wonderful for the times when you need a quick and easy bowl of something nutritious. It also freezes well.
INGREDIENTS:
3 tablespoons extra-virgin olive oil
3 scallions
2 medium sweet potatoes
1 yellow bell pepper
½ teaspoons chili powder
One, 15.5 ounce can kidney beans, drained
1 ½ cups chopped tomatoes (See Note)
Kosher salt
Freshly ground black pepper
Cilantro as a garnish, optional
PREPARATION:
Cut the scallions including most of the green parts into thick pieces.
Peel the potatoes and cut into cubes
Seed the pepper and cube as well.
Heat the oil in a medium saucepan. Add the scallions, potatoes, pepper and chili powder. Sauté for a few minutes. Add the kidney beans and the tomatoes. Bring to a boil, reduce the heat, cover, and simmer for about 35 minutes or until the sweet potatoes are soft. Stir from time to time.
Season to taste with chili powder, salt and pepper.
NOTE:
I like using Pomi chopped tomatoes, which come in 26.46 ounce cartons. Leftovers can be frozen.
