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Black Bean and Sweet Potato Chili

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    The black beans marry well with the vegetables and spices in what can only be described as a chili that warms even if the weather outside is frightful.

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    2 tsp (10 mL) vegetable oil 1 small onion, finely diced 1 medium sweet potato, peeled and diced 1 small zucchini, diced 1 red bell pepper, diced 2 cloves garlic, minced 1 Tbsp (15 mL) chili powder 2 tsp (10 mL) ground cumin Pinch sea salt 1 1/2 cups (375 mL) water 1 - 14 oz (398 mL) can black beans, rinsed 1 cup (250 mL) canned diced tomatoes 2 tsp (10 mL) fresh lime juice 2 Tbsp (30 mL) fresh cilantro, chopped

    Heat oil in large saucepan over medium-high heat. Add onion, sweet potato, and zucchini; cook, stirring often, until onion is slightly softened, about 2 minutes. Add red pepper, garlic, chili powder, cumin, and salt; cook, stirring constantly, for 30 seconds.

    Add water, bring to a boil, reduce heat, and cover and simmer until sweet potato is tender, 10 to 12 minutes.

    Add beans, tomatoes, and lime juice; increase heat to high, and return to a strong simmer, stirring often. Reduce heat to maintain a slight boil and cook 5 additional minutes. Remove from heat and toss in cilantro.

    Serves 2 to 3.

    Each serving contains: 295 calories; 12 g protein; 5 g total fat (1 g sat. fat, 0 g trans fat); 55 g carbohydrates; 15 g fibre; 350 g sodium

    Source: "Back in Black", alive #324, October 2009

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    Black Bean and Sweet Potato Chili

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