In large saucepot, heat oil over medium heat. Add onion and jalapeño; cook and stir 3 minutes. Add tomatoes; cook and stir 5 minutes or until tomatoes have broken down and onion is soft. Stir in garlic, ginger, cinnamon and ½ teaspoon salt; cook 1 minute.
2
Add potatoes and broth; increase heat to medium-high. Heat to a simmer; reduce heat to medium-low. Cook and stir 10 minutes or until potatoes are tender. Add beans and honey; cook and stir 15 minutes or until thickened. Makes about 8 cups.
3
Serve chili garnished with yogurt and/or cilantro, if desired.
Chef Tip: Use leftover chili as a filling for burritos using whole wheat tortillas, reduced fat Mexican cheese blend and chopped fresh tomatoes; top off with yogurt, chopped green or red onion, and chopped fresh cilantro.
Ingredients
2tbspextra virgin olive oil
1medium yellow onion, chopped
1large jalapeño pepper, seeded and finely chopped
14.50ozcan, no salt added diced tomatoes
3garlic cloves, minced
2tspgrated fresh ginger
½tspground cinnamon
2medium sweet potatoes, peeled and diced
4cupslow sodium vegetable broth
2cans (15.5 ounces each) Wholesome Pantry™ organic black beans, drained and rinsed
In large saucepot, heat oil over medium heat. Add onion and jalapeño; cook and stir 3 minutes. Add tomatoes; cook and stir 5 minutes or until tomatoes have broken down and onion is soft. Stir in garlic, ginger, cinnamon and ½ teaspoon salt; cook 1 minute.
2
Add potatoes and broth; increase heat to medium-high. Heat to a simmer; reduce heat to medium-low. Cook and stir 10 minutes or until potatoes are tender. Add beans and honey; cook and stir 15 minutes or until thickened. Makes about 8 cups.
3
Serve chili garnished with yogurt and/or cilantro, if desired.
* 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.
