Black Bean and Sweet Potato Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tablespoons extra-virgin olive oil1 medium red onion, chopped1 red pepper, chopped4 cloves garlic, minced2 teaspoons sea salt1 large sweet potato, cut into 1/2-inch cubesZest and juice of 1 lime1 28-can diced tomatoes1 14.5 can diced tomatoes4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)1 jalapeno chile pepper, seeded and chopped1 tablespoon cumin1 tablespoon chili powder1 teaspoon cocoa powder1 lime, cut into wedges1 cup chopped cilantro leaves, washed and dried
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.
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.
Nutritional Info 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
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