Black Bean & Sweet Potato Chili

By Fruits & Veggies - More Matters
Chili powder, chipotle pepper and cumin highlight this party in a pot. This nutritious potato-, quinoa- and bean-based chili is filling and oh so satisfying!

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  • Prep Time: 30 Minutes
Category:

Soups

Serves: 8
Cups of Fruits & Vegetables per Serving: 1 ½ cups
Think Variety; Think Color: Red,Yellow/Orange,Blue/Purple

Ingredients

  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  • 1 medium-large sweet potato, peeled and diced
  • 1 large red onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • ½ teaspoon ground chipotle pepper
  • ½ teaspoon ground cumin
  • 1/4 teaspoon salt
  • 3 ½ cups stock, low sodium chicken stock
  • 1 15-ounce cans black beans, rinsed, low sodium
  • 1 14.5-ounce can diced tomatoes, low sodium
  • ½ cup dried quinoa
  • 4 teaspoons lime juice
  • serving suggestions: avocado, cilantro

Directions

  1. Heat a large heavy bottom pot with the oil over medium high heat.
  2. Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
  3. Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
  4. Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
  5. Cover the pot and reduce the heat to maintain a gentle simmer.
  6. Cooke for 10-15 minutes until the quinoa is fully cooked and the sweet potatoes are soft.
  7. Add the lime juice and remove the pot from the heat. Season with salt as needed.
  8. Garnish with avocado, cilantro, crema or cheese before serving.

Nutritional Information

  • Calories:    150
  • Carbohydrates:    24g
  • Total Fat:    4g
  • Cholesterol:    0mg
  • Saturated Fat:   0.5g
  • Dietary Fiber:    6g
  • % of Calories from Fat:    35%
  • Sodium:    280 mg
  • Protein:    6g

 

 

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