5-Ingredient Sweet Potato-Black Bean Chili
Prep: 20 minutes
Cook: 36 minutes • Serves: 8
1 medium red onion, halved and chopped
1-1/2 teaspoons chili powder
2 large sweet potatoes, peeled and chopped (about 4 cups)
4 cups vegetable broth
2 jars (16 ounces each) black bean salsa
1/2 cup Oikos® plain nonfat Greek yogurt
Optional toppings: Sargento® shredded off the block mild or extra sharp Cheddar cheese, guacamole and/or pickled jalapeños
1.In large saucepot, heat oil over medium heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add chili powder; cook 1 minute or until fragrant, stirring frequently. Add potatoes and broth; increase heat to medium-high and heat to a simmer. Reduce heat to medium-low; cook 10 minutes, stirring occasionally. Increase heat to medium. Add salsa; cook 20 minutes or until slightly thickened and potatoes are tender, stirring occasionally. Makes about 8 cups.
2.Serve chili topped with yogurt, and cheese, guacamole and/or jalapeños, if desired.
Approximate nutritional values per serving (1 cup):
138 Calories, 3g Fat (1g Saturated), 2mg Cholesterol, 928mg Sodium,
23g Carbohydrates, 5g Fiber, 8g Sugars, 3g Added Sugars, 6g Protein
Smart Swaps:
Add quinoa, ground turkey or tofu for extra staying power.
