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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 236.9
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 701.7 mg
  • Total Carbs: 42.4 g
  • Dietary Fiber: 12.4 g
  • Protein: 11.6 g

View full nutritional breakdown of Black Bean and Sweet Potato Chili calories by ingredient
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Black Bean and Sweet Potato Chili

Submitted by: CONTENTANDFIT

Introduction

A tasty vegetarian bean chili available from several sources. I usually leave out the zest because I don't have it in my pantry. This is very popular with non-vegetarians and vegetarians alike. Just don't expect it to taste exactly like your standard chili because it doesn't. The sweet potato is a revelation. A tasty vegetarian bean chili available from several sources. I usually leave out the zest because I don't have it in my pantry. This is very popular with non-vegetarians and vegetarians alike. Just don't expect it to taste exactly like your standard chili because it doesn't. The sweet potato is a revelation.
Number of Servings: 10

Ingredients

    2 tablespoons extra-virgin olive oil
    1 medium red onion, chopped
    1 red pepper, chopped
    4 cloves garlic, minced
    2 teaspoons sea salt
    1 large sweet potato, cut into 1/2-inch cubes
    Zest and juice of 1 lime
    1 28-can diced tomatoes
    1 14.5 can diced tomatoes
    4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
    1 jalapeno chile pepper, seeded and chopped
    1 tablespoon cumin
    1 tablespoon chili powder
    1 teaspoon cocoa powder
    1 lime, cut into wedges
    1 cup chopped cilantro leaves, washed and dried

Directions

1. 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.

2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally.

3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.

4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chips alongside.

To calculate the calories used the exact weight of the sweet potato I put into this dish. You can use whatever size you like. I added an extra can of diced tomatoes to this version of the recipe. Feel free to use more or less. I found that this version made a little over ten cups of chili. I figure a serving as one cup.

Number of Servings: 10

Recipe submitted by SparkPeople user CONTENTANDFIT.






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