1.6 KiB
1.6 KiB
Sweet Potato Black Bean Chili
Cook time: 40 minutes
Yields: 4-5 servings
- 2 tablespoons olive oil
- 1 large sweet potato, peeled and diced
- 1 large onion
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1 teaspoon chili spice (eg. ground chipolte or cayenne)
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 x 15oz cans black beans, rinsed (1 1/2 cups dried beans, broiled).
- 1 x 14oz can diced tomatoes
- 4 teaspoons lime juice
- 1/2 cup cilantro, chopped
- Saute
In a deep pot or dutch oven, heat oil at medium-high. Add sweet potato and onion, stir often until onion is soft (4 minutes). Add gralic, chili powder, cumin, chili spice, and salt. Stir in spices constantly for 30 seconds.
- Simmer
Add water, bring to a simmer. Cover and reduce heat to medium-low. Cook until sweet potato is tender (10 to 12 minutes).
- Add remaining ingredients
Add beans, tomatoes, and lime juice. Increase heat to high to bring to a rolling boil, stiring often. Reduce heat and simmer for 5 minutes. Remove from heat.
- Serve
Serve 2 cups per bowl. Garnish with cilantro.
Nutrition information
Per Serving:
- 323 calories
- protein 12.5g
- carbohydrates 54.7g
- dietary fiber 15.6g
- sugars 13.1g
- fat 7.6g
- saturated fat 1.1g
- vitamin a 12409iu
- vitamin c 24.2mg
- folate 117.8mcg
- calcium 163.5mg
- iron 5.3mg
- magnesium 42mg
- potassium 1072.5mg
- sodium 573.3mg
- thiamin 0.9mg
Exchanges:
- 3 starch
- 1 vegetables
- 1 lean protein