For a better user experience based on the region you shop in, please allow InSeasonezine.com to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean ChilidownloadEmail This Post
Sweet Potato & Black Bean Chili

Prep: 20 minutes
Cook: 40 minutes • Serves: 8

2tablespoons extra virgin olive oil
1medium yellow onion, chopped
1large jalapeño pepper, seeded and finely chopped
5medium tomatoes, chopped
3garlic cloves, minced
2teaspoons grated, peeled fresh ginger
1/2teaspoon ground cinnamon
1/2teaspoon salt
4cups diced sweet potatoes
4cups low sodium vegetable broth
2cans (15 ounces each) reduced sodium black beans, drained and rinsed
1tablespoon 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