Sweet Potato Chili
Ingredients
- Olive oil 2 Tbsp.
- Onion yellow, medium dice 1 ea.
- Sweet potatoes peeled, cut in 1/8" cubes 4 ea.
- Red or green bell peppers small diced 2 ea.
- Garlic cloves minced 2 ea.
- Black beans 30-oz can, drained, rinsed 1 ea.
- Kidney beans 15 oz can, drained, rinsed 1 ea.
- Tomatoes low-sodium, 30–32 oz. can, drained1 ea.
- Tomato sauce no-salt-added 1 ea.
- Jalapeño seeded, finely diced (optional) 1 ea.
- Cumin ground 1 Tbsp.
- Chili powder ground1 Tbsp.
- Salt as needed
- Black pepper ground as needed
Instructions
- Gather all equipment and ingredients.
- Heat large stock pot on medium-high. Add oil. Add onion, sauté until fragrant and translucent, approximately 3–4 minutes. Add the sweet potatoes, stirring occasionally, and sauté for 5 minutes.
- Add peppers and garlic. Sauté for about 5–10 additional minutes, or until mixture is fragrant and potatoes are fork tender.
- Stir black beans, kidney beans, tomatoes, tomato sauce, jalapeño, cumin, and chili powder into the pot. Add more tomato sauce if mixture is too thick.
- Bring mixture to a simmer. Reduce heat, stirring occasionally until chili is thoroughly heated through.
- Taste and season with salt and pepper and serve warm.
Notes
*This recipe meets 6 of 7 HKHL Recipe Nutrition Goals for an entrée.
Source: Milette Siler & Jaclyn Albin, as presented at the 2024 Healthy Kitchens, Healthy Lives® conference.
Published with permission of the author. All rights reserved.
Nutrition
Calories: 354kcalCarbohydrates: 54gProtein: 16.8gSaturated Fat: 0.5gSodium: 545mgPotassium: 970mgFiber: 16g
Tried this recipe?Let us know how it was!
