Ingredients
o 1 tablespoon vegetable oil
o 1 large onions, chopped
o 2 medium garlic cloves, minced
o 2 medium sweet potatoes, peeled and diced ( 1 to 1 1/4 lbs.)
o 1 large red bell peppers, diced
o 14 1/2 ounces can diced tomatoes
o 1 small hot green chili peppers ( or more)
o 2 (16 ounce) cans black beans, drained and rinsed
o 1 ripe mangoes, pitted, peeled and diced
o 1/4 cup chopped fresh cilantro
o 1/4 teaspoon salt
Preparation
- In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
- Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
- Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.
