1/2jalapeno pepper, veins & seeds removed, minced (see notes)
1 1/2tsp(7 mL) dry thyme leaves
1/4tsp(1 mL) allspice
1can(14 oz/398 mL) low-sodium vegetable or chicken broth (see notes)
1can(14 oz/398 mL) red chili beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans) (see notes)
1can(14 oz/398 mL) black beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans)
2cups(500 mL) sweet potatoes, peeled & cubed
3Tbsp(45 mL) lime juice
hot, cooked rice, to serve, if desired
Directions
Heat oil in Dutch oven over medium-high heat. Sauté onion, peppers, garlic, jalapeno, thyme and allspice for 3 to 4 minutes.
Add broth, beans and sweet potatoes and bring to a boil. Reduce heat and simmer, uncovered, until sweet potatoes are tender, about 10-15 minutes. Stir in lime juice. Serve over rice, if desired.
Notes
It is recommended to wear gloves when cutting and working with jalapeno peppers as they can cause stinging and/or burning to your hands.
To make this recipe gluten free, look for gluten-free commercial or homemade vegetable or chicken broths.
Red kidney beans can be used if you can't find red chili beans or you can use extra black beans.
1/2jalapeno pepper, veins & seeds removed, minced (see notes)
1 1/2tsp(7 mL) dry thyme leaves
1/4tsp(1 mL) allspice
1can(14 oz/398 mL) low-sodium vegetable or chicken broth (see notes)
1can(14 oz/398 mL) red chili beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans) (see notes)
1can(14 oz/398 mL) black beans, drained & rinsed (yields 1 ¼ cups/300 mL cooked beans)
2cups(500 mL) sweet potatoes, peeled & cubed
3Tbsp(45 mL) lime juice
hot, cooked rice, to serve, if desired
1
Heat oil in Dutch oven over medium-high heat. Sauté onion, peppers, garlic, jalapeno, thyme and allspice for 3 to 4 minutes.
2
Add broth, beans and sweet potatoes and bring to a boil. Reduce heat and simmer, uncovered, until sweet potatoes are tender, about 10-15 minutes. Stir in lime juice. Serve over rice, if desired.
