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Black Bean Sweet-Potato Chili

Black Bean Sweet-Potato Chili Black Bean Sweet-Potato Chili Black Bean Sweet-Potato Chili

This chili was filling, tasty and wholesome. Nothing is like a bowl of warm chili on a cold and snowy winter day.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 teaspoons olive oil
1 medium onions
finely chopped
2 medium garlic cloves
2 medium sweet red bell peppers
steamed, seeded, coarsely chopped
1 medium jalapeño pepper
seeded, minced
1 can tomato juice
low sodium, divided
1 tablespoon chili powder
1 teaspoon cumin
¼ teaspoon red pepper flakes
½ teaspoon salt
1 can tomatoes, canned with juice
low sodium, peeled, diced
1 cup vegetable stock
or low sodium chicken
1 large sweet potatoes, or yams
peeled, diced into 1/2 inch pieces
1 can black beans
low sodium, drained, rinsed
2 tablespoons cilantro


In a large pot, heat the oil over medium-low heat.

When the pan is hot, add th e onion and a couple tablespoons water.

Cover pan and cook 5 minutes, stirring occasionally.

Add the garlic, bell peppers and jalapeno with about ¼ cup of the tomato juice.

Cover and cook 5 minutes, stirring occasionally.

Stir in the chili powder, cumin, cayenne and salt; stir 1 minute.

Then add the remaining tomato juice, tomatoes, broth and sweet potatoes.

Bring to a boil, cover and reduce the heat to a simmer.

Cook 15, minutes, stirring occasionally.

Stir i n the black beans and simmer, uncovered, 10 minutes.

Stir in the cilantro, if Per serving.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 10318% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 420mg 18%
Total Carbohydrate 6g 6%
Dietary Fiber 6g 22%
Sugars g
Protein 8g
Vitamin A 147% Vitamin C 104%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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