We’re starting to feel those fall temperatures here in the mountains! The crisp air is fresh and chilly enough, but not too chilly, to put chili back on the table. Enjoy this fall-inspired sweet potato and black bean chili recipe that has as much nutritional value as it does flavor.
1 Tbsp olive oil
2 medium sweet potatoes, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 Tbsp chili powder, or to taste
1 Tbsp cumin
½ tsp ground chipotle chili pepper
½ tsp salt, or to taste
2½ cups water (can use half low-sodium vegetable broth for extra flavor)
2 15-oz cans black beans, rinsed
1 14-oz can diced tomatoes (can substitute 1 jar of salsa if needed)
1 tsp hot sauce
½ cup chopped fresh cilantro
In a large pot over medium heat, add oil and onions; cook until translucent for about 4-5 minutes. Add garlic and cook for 30 seconds until fragrant. Add sweet potato and spices (chili powder, cumin, chipotle chili pepper, salt). Cook for 3 more minutes.
Add tomatoes, black beans, hot sauce and water or vegetable broth, and bring to a boil on high heat. Lower heat to medium and simmer for 20-30 minutes until sweet potatoes are tender and soup has thickened. Add water as needed. Serve with fresh cilantro, lime juice or other toppings as desired.
*This recipe also works well in the slow cooker: add all ingredients to a slow cooker and cook on low for 8 hours.
Nutrition information (per serving): 132 calories; 9.9 g fat; 346 mg sodium; 7.5 g carbohydrates; 5.2 g protein
All recipes are provided by Mary Lindsey Jackson, RN, LDN, Clinical Nutritionist Educator for Mission Weight Management.