Sweet Potato & Black Bean Chili

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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