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Sweet Potato and Black Bean Chili

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Sweet Potato and Black Bean Chili

 1 tbsp olive oil
 2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
 1 small onion, chopped
 1 garlic clove, minced
 ½ tsp ground cumin
 ½ tsp chili powder
 ⅛ tsp cayenne (optional)
 15 oz can reduced-sodium black beans, rinsed and drained
 14.50 oz can diced tomatoes, undrained
 3 ½ cups reduced-sodium vegetable broth
 1 tbsp fresh lime juice
 Shredded lowfat Cheddar (Optional Topping)
 Reduced-fat sour cream (Optional Topping)
 Cilantro sprigs (Optional Topping)
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.

Nutrition Facts

4 servings

Serving size

1

Amount per serving
Calories210
% Daily Value *
Total Fat 4g6%

Saturated Fat .5g3%
Sodium 530mg24%
Total Carbohydrate 38g14%

Dietary Fiber 11g40%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.