Black Bean Sweet Potato Chicken Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tsp extra-virgin olive oil, or olive oil cooking spray1 red bell pepper, chopped1 medium onion, chopped4 cloves garlic, minced (or 4 tsp minced garlic in water)2 tsp. sea salt1 large sweet potato, diced 1/2-inch cubes (microwave for 2 minutes to soften before cutting)1 medium zucchini, diced into 1/4 inch cubesZest and juice from 1 lime1 28 oz-can diced tomatoes1 15-oz can black beans, rinsed and drained1 15-oz can red kidney beans, rinsed and drained1 12-oz package frozen yellow sweet corn6 oz. chicken breast, grilled or roasted & shredded with a fork2 tablespoons cumin (more or less to taste)2 tablespoons chili powder (more or less to taste)1 tablespoon cocoa powder (more or less to taste)1 teaspoon cinnamon (more or less to taste)1 teaspoon red cayenne pepper (more or less to taste)Optional:Baked tortilla chipsBrown RiceFat Free Sour Cream (or Fage 0% Greek Yogurt)Fat Free Cheddar Cheese
1. Heat oil in a large pot over medium heat and add the onion, bell pepper, garlic, and salt. Saute until soft, about 4 minutes.
2. Add the sweet potato, zucchini and lime zest, and cook 12-15 minutes, stirring occasionally.
3. Add the tomatoes, black beans, red beans, corn, shredded chicken, lime juice, cumin, chili powder, cinnamon, cayenne pepper and cocoa. Bring to a simmer, cover, and cook for 15-20 more minutes, or until sweet potatoes are soft and you've reached your desired thickness. Add more spice to season to taste.
(To thicken faster you can add tomato paste, or a bit of cornstarch mixed with cold water, or even some finely crushed tortilla chips)
Serve over brown rice, or with baked tortilla chips. Top with fat free sour cream or fat free cheese. ENJOY!
Number of Servings: 6
Recipe submitted by SparkPeople user SEEHEATHERRUN.
2. Add the sweet potato, zucchini and lime zest, and cook 12-15 minutes, stirring occasionally.
3. Add the tomatoes, black beans, red beans, corn, shredded chicken, lime juice, cumin, chili powder, cinnamon, cayenne pepper and cocoa. Bring to a simmer, cover, and cook for 15-20 more minutes, or until sweet potatoes are soft and you've reached your desired thickness. Add more spice to season to taste.
(To thicken faster you can add tomato paste, or a bit of cornstarch mixed with cold water, or even some finely crushed tortilla chips)
Serve over brown rice, or with baked tortilla chips. Top with fat free sour cream or fat free cheese. ENJOY!
Number of Servings: 6
Recipe submitted by SparkPeople user SEEHEATHERRUN.
Nutritional Info Amount Per Serving
- Calories: 304.4
- Total Fat: 3.0 g
- Cholesterol: 16.4 mg
- Sodium: 1,567.7 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 16.7 g
- Protein: 20.1 g
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