Sweet Potato & Black Bean Chili
- Number of Servings: 4
Ingredients
1 tablespoon plus 2 teaspoons extra-virgin olive oil1 medium-large sweet potato, peeled and diced1 large onion, diced4 cloves garlic, minced2 tablespoons chili powder4 teaspoons ground cumin1/2 teaspoon ground chipotle chile (see Note)1/4 teaspoon salt2 1/2 cups water2 15-ounce cans black beans, rinsed1 14-ounce can diced tomatoes4 teaspoons lime juice
-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.
-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.
Serving Size: 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PETUNIA.DINGUS.
-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.
Serving Size: 4 2-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user PETUNIA.DINGUS.
Nutritional Info Amount Per Serving
- Calories: 322.2
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 227.1 mg
- Total Carbs: 50.9 g
- Dietary Fiber: 15.6 g
- Protein: 15.4 g
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