Serve with a chunk of warm corn bread.
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 garlic cloves, crushed with garlic press
1 jalapeno chile, seeded and minced
1 can (28 ounces) whole tomatoes
1/2 pound green beans, trimmed and each cut crosswise in half
3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch pieces
1 teaspoon sugar
1 teaspoon salt
2 cups water
2 cans (15 ounces) black soybeans or black beans, rinsed and drained
sour cream (optional)
1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook, stirring occasionally, until tender, about 10 minutes. Add chili powder, cumin, coriander, garlic, and jalapeno; cook, stirring, 1 minute.
2. Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt, and water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer, stirring occasionally, until sweet potatoes are tender, about 25 minutes.
3. Add soybeans and heat through, about 2 minutes longer. Serve with sour cream, if you like.
(based on individual servings)
Total Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 635 mg
Carbohydrates: 45 g
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