Tuesday, September 22, 2015
Prep time: 15 minutes
Cook time: 30 minutes
1 tbsp. olive oil
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes (3 cups)
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. ground cumin
1/ tsp. chili powder
1/8 tsp. cayenne
1 (15-oz.) can black beans, rinsed and drained
1 (14.5-oz.) can diced tomatoes, undrained
1/2 cup vegetable broth
1 tbsp. fresh lime juice
Toppings (optional): Shredded Cheddar, light sour cream, cilantro sprigs
1. Coat a large Dutch oven with nonstick cooking spray and place over medium heat. Add oil; heat 1 minute. Add sweet potatoes and onion; cook and stir 7 to 10 minutes or until slightly tender. Stir in garlic, cumin, chili powder, cayenne, and salt to taste.
2. Add beans, tomatoes, broth and lime juice; stir well to combine. Reduce heat to low. Simmer covered, 15 to 20 minutes or until sweet potatoes are soft.
3. Ladle chili into bowls. If desired, top with Cheddar, sour cream and cilantro, and serve.
195 calories, 4g fat, 1g saturated fat, 0mg cholesterol, 592mg sodium, 32g carbohydrate, 7g fiber, 7g protein