Sweet Potato & Black Bean Chili
"A rich, dark and flavorful combination of our favorite Southwestern flavors. It also doesn't hurt that sweet potatoes and black beans both make the cut as superfoods." (As described on Eatingwell.com
2 Servings, 2 cups each
Active Time: 20 minutes
Total Time: 30 minutes
INGREDIENTS
- 2 teaspoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 small sweet potato, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1/4 teaspoon ground chipotle chile, (see Note)
- 1/8 teaspoon salt, or to taste
- 1 1/3 cups water
- 1 15-ounce can black beans, rinsed
- 1 cup canned diced tomatoes
- 2 teaspoons lime juice
- 2 tablespoons chopped fresh cilantro
PREPARATION
- Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
NUTRITION
Per serving: 374 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 67 g carbohydrates; 14 g protein; 15g fiber; 699 mg sodium; 603 mg potassium.
Nutrition Bonus: Vitamin A (410% daily value), Vitamin C (45% dv), Iron (30% dv), Potassium (17% dv).
312 Carbohydrate Serving
Exchanges: 4 starch, 1 1/2 vegetable, 1 fat
The only change that I made to this recipe is that I left out the lime juice and cilantro (not by choice, but just for lack of groceries). Instead, we added a finishing touch of flavor with melted mozzarella on top and a dollop of sour cream. It was outstanding!
Enjoy!
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