Sweet Potato and Black Bean Chili
Ingredients
2 tablespoon Rouses olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chile
1/4 teaspoon salt
2 1/2 cups water
2, 15-ounce cans black beans, rinsed
1, 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
Directions
- Combine oil, sweet potato, and onion in a Dutch oven over medium-high heat. Cook until the onion begins to soften (about 4 minutes) then add garlic, chili powder, cumin, chipotle and salt and cook for about 30 seconds more.
- Add the water and bring to a simmer, then cover and reduce heat to a soft simmer and cook until the sweet potato is tender (about 10 minutes).
- Add beans, tomatoes and lime juice and increase to a high heat to return to a roaring simmer, stirring often.
- Reduce heat to a soft simmer about 5 minutes.
- Remove from heat and stir in cilantro.
Nutrition Facts
Calories: 307; Total Fat: 8 g; Saturated Fat: 1 g; Trans Fat: 0 g; Sodium: 494 mg; Cholesterol: 0 mg; Carbohydrates: 51 g; Fiber 14 g; Protein: 12 g
Nutrition Information
Nutrition Facts
Amount/serving
% DV*
Calories
307
Total Fat
8g
12%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
494mg
21%
Total Carbohydrate
51g
17%
Dietary Fiber
14g
56%
Protein
12g
24%
*Percent Daily Values (DV) are based on a 2,000 calorie diet.
