Sweet Potato and Black Bean Chili

Recipe - ShopRite of Ramsey

Prep Time15 Minutes

Servings4

Cook Time30 Minutes

Calories210

Ingredients

1 Tbs olive oil

2 medium sweet potatoes, peeled, cut into 1/2-inch cubes

1 small onion, chopped

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp chili powder

1/8 tsp cayenne (optional)

1 (15-oz.) can reduced-sodium black beans, rinsed and drained

1 (14.5-oz.) can diced tomatoes, undrained

3 1/2 cups reduced-sodium vegetable broth

1 Tbs fresh lime juice

Shredded lowfat Cheddar (Optional Topping)

Reduced-fat sour cream (Optional Topping)

Cilantro sprigs (Optional Topping)

Directions

1. Coat a large Dutch oven with nonstick cooking spray and place over medium heat. Add oil; heat 1 minute. Add sweet potatoes and onion; cook and stir 7 to 10 minutes or until slightly tender. Stir in garlic, cumin, chili powder, cayenne (if desired), and salt to taste.

2. Add beans, tomatoes, broth and lime juice; stir well to combine. Reduce heat to low. Simmer, covered, 15 to 20 minutes or until sweet potatoes are soft.

3. Ladle chili into bowls. If desired, top with Cheddar, sour cream and cilantro, and serve.

Nutritional Information

4 g Total Fat
0.5 g Saturated Fat
0 mg Cholesterol
530 mg Sodium
38 g Carbohydrate
11 g Fiber
8 g Protein

15 minutes

Prep Time

30 minutes

Cook Time

Servings

210

Calories

Directions

2. Add beans, tomatoes, broth and lime juice; stir well to combine. Reduce heat to low. Simmer, covered, 15 to 20 minutes or until sweet potatoes are soft.

3. Ladle chili into bowls. If desired, top with Cheddar, sour cream and cilantro, and serve.