SWEET POTATO AND BLACK BEAN CHILI

In honor of Colorectal Cancer Awareness Month, here is a one pot meal that furnishes half of your daily recommended fiber. This casserole provides an excellent source of vitamins A & C, and a good source of iron, folate, and potassium. It is not only very healthy for you, but is a fabulous comfort food. Enjoy!


Serves 4


Ingredients: 1 TBS and 2 tsp extra-virgin olive oil 1 sweet potato, peeled and diced 1 large onion, diced 4 cloves of garlic, minced 2 TBS chili powder 2 tsp cumin 2 tsp chipotle powder 2 ½ cup water 2 15-ounce cans of low sodium black beans, rinsed – or 2 different beans 1 14-ounce can of diced tomatoes 4 tsp lime juice ½ cup chopped fresh cilantro


Preparation: 1. Heat olive oil in a Dutch oven on medium-high heat. Add sweet potato and onion. Stir often for about 4 minutes. 2. Add garlic, chili powder, cumin, chipotle and salt. Stir constantly for 30 seconds. 3. Add water and bring to a simmer. 4. Cover, reduce heat to a gentle simmer and cook until the sweet potato is tender (10-12 minutes). 5. Add beans, tomatoes and lime juice. Increase heat to high and return to a simmer, stirring often. 6. Reduce heat and simmer for 5 minutes. 7. Remove from heat and stir in cilantro.


Nutrition Facts: Cals 307 Fat 8gm Carbs 51gm Fiber 14gm Sodium 329mg Protein 12gm

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