Sweet potato chili

Onions, raw, 1 medium, diced (2-1/2" dia)
Garlic , 1 clove minced
*Cumin ground, 1 tbsp
*Coriander ground, 1 tbsp
*Tumeric ground, 2 tsp
Chili powder, 1 tsp
Sweet potato, 1 medium diced.
Carrots, raw, 2 medium (diced
Parsnips, 2 parsnip (9" long) diced
Marinara Sauce, 1/2 cup, 1 serving
Vegetable Broth, 2 cups
Beans, black, .5 cup
Beans, red kidney, 1 cup
Cinnamon, ground, 1 tbsp
Cilantro, dried, 1 tbsp
Cilantro, raw, 2 tbsp

1. Dice all root vegetables approximately same size.
2. I used frozen beans but if using canned...rinse well. Extra beans can be placed in zipper bag and frozen for future use.

1. Dice one medium onion. Sweat in one tablespoon of
oil until tender, add minced garlic. Season with
onion and garlic with a pinch of salt.
2. Toss spices into pan covering the onions. Heat for
about 30 seconds to release oils from the spice.
3. Peel and dice sweet potatoes, carrots and parsnips.
Add to pan containing onion and spices. Sweat for
about 5 minutes. Season with a little salt.
4. Cover vegetable with marinara sauce and half can
of broth. Stir well. Then add beans and dried
cilantro. Cook about 15 minutes, checking to see if
root vegetables are beginning to become tender.
5. Add fresh cilantro and cinnamon, cook at least
another 10 minutes.

Serving Size: 4-(2-cup) servings

Number of Servings: 4

Recipe submitted by SparkPeople user BPARASOLLE.