Sweet Potato and Black Bean Chili
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.
Ingredients
Directions:
1. 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.
2. 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.
Serves: 4
Calories: 326
Fat: 6.65 g
Protein: 17.64 g
Carbs: 62 g
Read more: http://www.livestrong.com/recipes/vegetarian-sweet-potato-black-bean-chili/#ixzz1Beo0mv5n
Ingredients
- 1 1/2 tbsp Extra Virgin Olive Oil
- 1 medium Sweet Potato
- 1 Onion, Medium - Cooked
- 4 Garlic Clove
- 2 tbsp Chili Powder
- 4 tsp Ground Cumin
- 1 tsp Chili Chipotle, Ground
- 1/2 tsp Salt
- 30 oz Bush's Black Beans
- 14 oz Tomatoes Diced
- 4 tsp Fresh Lime Juice
- 1/2 cup Cilantro
Directions:
1. 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.
2. 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.
Serves: 4
Calories: 326
Fat: 6.65 g
Protein: 17.64 g
Carbs: 62 g
Read more: http://www.livestrong.com/recipes/vegetarian-sweet-potato-black-bean-chili/#ixzz1Beo0mv5n
