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)

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.

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.

Serve chili garnished with yogurt and/or cilantro, if desired.

Nutrition Facts

Serving Size 1 1/3 cups

Servings 0

Amount Per Serving
Calories 299

% Daily Value *
Total Fat 5g8%

Saturated Fat 1g5%
Sodium 485mg21%
Total Carbohydrate 52g18%

Dietary Fiber 11g44%

Sugars 13g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Print Options: