- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 294.9
- Total Fat: 3.0 g
- Cholesterol: 7.1 mg
- Sodium: 106.9 mg
- Total Carbs: 53.7 g
- Dietary Fiber: 18.4 g
- Protein: 9.2 g
Low sodium 2-bean sweet potato spicy chiliSubmitted by: KNIT1PURL2LOSE3
IntroductionLow sodium but very delicious and spicy-as-you-want it sweet potato and 2-bean chili Low sodium but very delicious and spicy-as-you-want it sweet potato and 2-bean chili
Ground beef, lean, 2 oz, cooked with no salt added (optional)
Green Peppers (bell peppers), 0.5 cup, chopped
Onions, raw, 0.33 cup, chopped
1 med to lg sweet potato, cubed/diced
1 15-oz can No Salt Kidney Beans
1 15-oz can Black Beans, No Salt Added
1 small 6-oz can Hunt's Tomato Paste No Salt Added
1 15-oz can Diced Tomatoes (No Salt Added)
1/2c Nature's Promise Low Sodium Beef Broth (or veg)
1 c cooked brown rice (optional)
Lots of seasonings to taste--liberal amounts of cumin, cayenne, chili powder, red pepper flakes, ground black pepper, apple pie spice, granulated garlic, onion powder, dehydrated minced onions, etc.
NOTE: You can easily make this vegetarian by subbing veg brth for the beef, and by omitting the cooked beef. You could instead substitute 1 cup of cooked brown lentils.
I let it all simmer for an hour, just to get the sweet potato cooked well, mostly.
I puts LOTS of spicy heat in mine because I like my chili hot and not sweet.
Very adaptable recipe.
(Note: I had to go with Yams in the ingredients list in the Spark database even though I really used a sweet potato, because the sweet potato nutritional values are way off here on Spark. Just use one fresh raw sweet potato, well diced, to add to the chili. Really boosts the nutrition, and you don't even taste it!
Serving Size: Makes 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.