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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 330.9
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 734.2 mg
  • Total Carbs: 64.6 g
  • Dietary Fiber: 20.7 g
  • Protein: 18.1 g

View full nutritional breakdown of Vegetarian Chili w/ Sweet Potato (1 serving) - Real Simple Magazine calories by ingredient
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Vegetarian Chili w/ Sweet Potato (1 serving) - Real Simple Magazine

Submitted by: CHICAGOBEAN

Introduction

Appeared in the January 2011 edition of Real Simple Magazine. Can be cooked in a slow cooker or stove top. Appeared in the January 2011 edition of Real Simple Magazine. Can be cooked in a slow cooker or stove top.
Number of Servings: 4

Ingredients

    1 medium red onion, chopped
    1 green bell pepper, chopped
    4 garlic cloves, chopped
    1 tablespoon chili powder
    1 tablespoon ground cumin
    2 teaspoons unsweetened cocoa powder
    1/4 teaspoon ground cinnamon
    kosher salt and black pepper to taste
    1 28 oz can fire roasted diced tomatoes (with juice)
    1 15.5 oz can black beans, rinsed
    1 15.5 oz can kidney beans, rinsed
    1 medium sweet potato (about 8 oz), peeled and cut into 1/2 inch pieces

Directions

Serving Size: Makes 4 hearty servings (approx 2 c each serving)

For slow cooker: add all ingredients to slow cooker and 1 cup of water. Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours, or on high for 4 to 6 hours.

For stove top: in a dutch over, saute onion in 1 tsp olive oil on medium heat until beginning to soften. Add garlic and saute for 30 seconds or until fragrant. Add sweet potato and saute for 3-5 minutes. Add bell pepper and saute for another 1-2 minutes until fragrant. Add remaining ingredients and 2 cups of water. Bring to a boil then reduce head to low. Cover and simmer for 1 hour until sweet potatoes are tender and chili has thickened.

Serving Suggestions: (not included in nutritional totals) Top with 1/2 a sliced avocado, 1-2 tablespoons sour cream (or Fage 0% greek yogurt), 1 tablespoon chopped scallions, or 2 tablespoons mild low fat shredded cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user CHICAGOBEAN.






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