It’s been very busy around our house lately. Between work, school, and everything else it can be hard to find time to eat.
Having a big batch of solar cooked chili on hand makes it easy for anyone to grab a quick bite when hunger strikes.
Sun Oven Pinto Bean Chili with Sweet Potato
1/2 pound dry pinto beans soaked overnight, drained
1 tablespoon olive oil
1 onion, chopped
2 teaspoons chili powder
 1 large sweet potato, peeled and cubed
 2/3 cup water
 1 (14 1/2 oz can) Mexican-style stewed tomatoes
 3 tablespoons chopped fresh cilantro
 1 1/2 teaspoon grated lime peel
 Set Sun Oven out to preheat.
 Put the beans in a dark pot with enough water to cover them by about two inches. Put a lid on the pot and cook in the Sun Oven until tender. About 1 1/2 hours.
 Heat the oil in a separate pot. (If possible, use two pots that fit in the solar oven together so the beans and sweet potatoes can cook at the same time.)  Add chopped onion to heated oil and sauté until the onion is soft. Stir in chili powder. Add water, sweet potato and tomato. Put a lid on the pot, place it in the Sun Oven sweet potato is tender, about 45 minutes.
Remove the sweet potato mixture from the Sun Oven, transfer it to a large dutch oven and puree with a hand held blender until smooth.
 Drain the cooked beans reserving cooking liquid. Combine beans with pureed sweet potato mixture in dutch oven. Add enough cooking liquid to achieve the desired consistency.
 Return dutch oven to the solar oven. Leave it in for at least an hour to allow the flavors to blend. Remove the Sun Oven, mix in cilantro and lime peel.
 Season to taste with salt an pepper.

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