Sweet Potato Chili

Need a meatless idea? Try this sweet and spicy chili complemented with black beans and kidney beans for protein. Try it with a dollop of plain Greek yogurt.

6 Servings

Ingredients:

1 medium size onion, chopped

4 garlic cloves, minced

1 red bell pepper, chopped

1 tbsp olive oil

2 cups tomato juice

14 oz can diced tomatoes

14 oz can black beans, rinsed and drained

14 oz can kidney beans, rinsed and drained

1 medium sweet potato, peeled and diced

2 tbsp ground cumin

1.5 teas chili powder

Hot sauce to taste

Directions:

1.  In a stock pot or Dutch oven, saute onions, garlic and red bell pepper in olive oil till golden brown.

2. Add tomato juice, diced tomatoes, black beans and kidney beans to the pot.

3.  Add diced sweet potato, cumin, chili powder and hot sauce to taste.

4. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, just until the sweet potatoes are tender and chili thickens.

Nutrition Per Serving

Calories 210; Protein 10.5g; Total Fat 2.7g; Carbs 38g; Fiber 10.9g; Sodium 605mg

Add in or Substitutions:

Chick peas, pinto beans, navy beans, lentils, TVP, nutritional yeast, jalapenos, adobe peppers, cinnamon