Ingredients
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2 tablespoons extra virgin olive oil
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1 medium red onion, chopped
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1 red pepper, chopped
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4 garlic cloves, minced
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2 teaspoons sea salt
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1 lime, zest and juice of
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1 (28 ounce) can diced tomatoes
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4 (15 ounce) cans black beans, rinsed and drained (or 6 cups freshly cooked)
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1 fresh jalapeno pepper, seeded and chopped
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1 tablespoon cumin
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1 tablespoon chili powder
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1 tablespoon cocoa powder
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1 lime, cut into wedges (optional -- for garnish)
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1 cup chopped cilantro leaf, washed and dried (optional -- for garnish)
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1 large sweet potato, cut into 1/2-inch cubes
Instructions
- Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
- Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
- Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
- OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
- Serve over brown rice with lime wedges and cilantro.