Make a double batch of this quick vegetarian chili,
full of black beans and sweet potatoes, and eat it for
lunch the next day or freeze the extras for another
night. We love the smoky heat from the ground
chipotle, but omit it if you prefer a mild chili. Serve
with tortilla chips or cornbread and coleslaw.
Nutrition profile
Gluten-Free
Healthy Aging
Healthy Immunity
High Fiber
Low Added Sugars
Low-Calorie
Vegan
Vegetarian
Ingredients (4 servings)
1 tablespoon plus 2 teaspoons extra-virgin 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
Preparation
· Active
25 m
· Ready In
40 m
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and
onion and cook, stirring often, until the onion is beginning to soften, about 4
minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring
constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce
heat to maintain a gentle simmer and cook until the sweet potato is tender, 10
to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a
simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5
minutes. Remove from heat and stir in cilantro.
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3
months.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground
chipotle chile pepper can be found in the spice section of most
supermarkets
Nutrition information
Serving size: about 2 cups
Per serving: 323 calories; 8 g fat(1 g sat); 16 g fiber; 55 g
carbohydrates; 13 g protein; 118 mcg folate; 0 mg cholesterol; 13 g
sugars; 0 g added sugars; 12409 IU vitamin A; 24 mg vitamin C; 163 mg
calcium; 5 mg iron; 573 mg sodium; 1072 mg potassium
Nutrition Bonus: Vitamin A (213% daily value), Vitamin C (48% dv),
Iron (32% dv), Folate (29% dv), Potassium (27% dv), Calcium (16%
dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 vegetable, 1 lean meat
