Sweet Potato Chili with Avocado Cream

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4.3 of 5 (19)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 299.5

Total Fat: 7.8 g
Cholesterol: 1.3 mg
Sodium: 632.9 mg
Total Carbs: 49.3 g
Dietary Fiber: 13.9 g
Protein: 11.0 g

View full nutritional breakdown of Sweet Potato Chili with Avocado Cream calories by ingredient

Introduction

vegetarian chili with sweet potatoes vegetarian chili with sweet potatoes

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 8

Ingredients

2 T. canola or olive oil

1 medium yellow or red onion, chopped

4 to 8 cloves of garlic, minced

4 C. sweet potato or yam (about 2 medium), peeled, 1/4 inch dice

2 T. chili powder or to taste

1 t. cumin or to taste

1 C. vegetable stock or water

2 15 oz. cans of diced tomatoes

2 15 oz. cans of kidney, pinto or red beans

Cilantro or radish sprouts for garnish (optional)

Avocado Cream

1 ripe avocado, medium - mashed

1/2 C. of plain yogurt - fat free (I used yoplait 2X protein)

whip together until smooth add salt and pepper to taste.

Directions

1. Heat oil in a large skillet over medium-high heat. Add onion and saute' for about 7 minutes, stirring frequently, until translucent. Add garlic and sweet potato, stir, and saute' for about 4 minutes, stirring frequently. Sprinkle with chili powder and cumin, and stir to coat vegetables with spices. Stir in stock or water, scraping up brown bits from the bottom of the skillet.
2. Stir in tomatoes and bring a boil, then reduce heat to medium, cover and simmer for 10 minutes. Stir in beans, cover, and simmer until sweet potato is tender, 5 to 10 minutes.
3. To make avocado cream: In a small bowl, mash avocado; add yogurt and whisk until smooth. Season to taste with salt and pepper.
4. Serve chili topped with a dollop of avocado cream, garnished with cilantro or radish sprouts, if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user HAYHON.