2 Tbsp. vegetable oil 1/2 small dried New Mexican chili pepper 1 1/4 c. fresh onions, peeled, diced 1 tsp. ground cumin 1 1/2 c. fresh sweet potatoes, peeled, cubed 1/2-in. 6 c. canned low-sodium black beans, drained, rinsed 3/4 c. orange juice 1 c. low-sodium chicken stock 1 Tbsp. red wine vinegar 1/4 tsp. salt 1/4 tsp. ground black pepper 4 c. fresh Swiss chard, no stems, chopped
What to do:
1. Heat vegetable oil in a large pot. Cook chili pepper and onions for 1-2 minutes. 2. Add cumin and cook for 2 minutes. 3. Add sweet potatoes, black beans, orange juice, and chicken stock. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes or until the potatoes are tender. 4. Remove chili pepper and discard. 5. Add vinegar, salt, and pepper. 6. Add Swiss chard. Cover and continue cooking until Swiss chard is tender. Serve hot. May serve over brown rice or whole-wheat couscous.
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