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Sweet Potato & Black Bean Chili
Prep: 20 minutes
Cook: 40 minutes • Serves: 8
1 medium yellow onion, chopped
1 large jalapeño pepper, seeded and finely chopped
5 medium tomatoes, chopped
3 garlic cloves, minced
2 teaspoons grated, peeled fresh ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 cups diced sweet potatoes
4 cups low sodium vegetable broth
2 cans (15 ounces each) reduced sodium black beans, drained and rinsed
1 tablespoon honey
Optional garnishes: plain Greek yogurt, coarsely chopped fresh cilantro
1.In large saucepot, heat oil over medium heat. Add onion and jalapeño; cook 3 minutes, stirring occasionally. Add tomatoes; cook 5 minutes or until tomatoes have broken down and onion is soft, stirring occasionally. Stir in garlic, ginger, cinnamon and salt; cook 1 minute.
2.Add potatoes and broth; increase heat to medium-high and heat to simmering. Reduce heat to medium-low; cook 10 minutes or until potatoes are tender, stirring occasionally. Add beans and honey; cook 15 minutes or until thickened, stirring occasionally. Serve chili topped with yogurt and/or cilantro, if desired. Makes about 8 cups.
Approximate nutritional values per serving:
211 Calories, 4g Fat (1g Saturated), 0mg Cholesterol,
458mg Sodium, 41g Carbohydrates, 3g Fiber, 8g Protein
