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Sweet Potato & Black Bean Chili

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

Sweet Potato & Black Bean Chili

 2 tbsp extra virgin olive oil
 1 medium yellow onion, chopped
 1 large jalapeño pepper, seeded and finely chopped
 14.50 oz can, no salt added diced tomatoes
 3 garlic cloves, minced
 2 tsp grated fresh ginger
 ½ tsp ground cinnamon
 2 medium sweet potatoes, peeled and diced
 4 cups low sodium vegetable broth
 2 cans (15.5 ounces each) Wholesome Pantry™ organic black beans, drained and rinsed
 1 tbsp honey
 Plain nonfat greek yogurt and/or chopped fresh cilantro for garnish (optional)
1

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.

Nutrition Facts

0 servings

Serving size

1 1/3 cups

Amount per serving
Calories299
% Daily Value *
Total Fat 5g7%

Saturated Fat 1g5%
Sodium 485mg22%
Total Carbohydrate 52g19%

Dietary Fiber 11g40%
Total Sugars 13g
Protein 11g

* 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.