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.
Yield
6 servingsPrep
10 minCook
40 minReady
50 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
ground |
|
| 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
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
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 |
*
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 2.5 | ml |
salt
|
|
| 1 | can |
tomatoes, canned with juice
low sodium, peeled, diced |
|
| 237 | ml |
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 |
*
|
| 3E+1 | ml |
cilantro
optional |
|
Directions
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.
