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Sweet Potato Chili

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Course Main Course, Soup
Calories 354 kcal

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
Recipe Source:
Canned Product Tomatoes
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