Sweet Potato & Black Bean Chili
- Number of Servings: 4
Ingredients
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil• 1 medium-large sweet potato, peeled and diced• 1 large onion, diced• 4 cloves garlic, minced• 2 tablespoons chili powder• 4 teaspoons ground cumin• 1/2 teaspoon ground chipotle chile (see Note) • 1/4 teaspoon salt• 2 1/2 cups water• 2 15-ounce cans black beans, rinsed• 1 14-ounce can diced tomatoes• 4 teaspoons lime juice• 1/2 cup chopped fresh cilantro
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user CAR325.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user CAR325.
Nutritional Info Amount Per Serving
- Calories: 322.6
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 196.2 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 15.5 g
- Protein: 13.9 g
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