Mixed Bean Chili with Sweet Potato


Sandy Hill – Daytona Beach, FL

Description: Hearty meatless chili with an unusual ingredient.

 

 

 

  • 2 tsp olive oil
  • 1 cup minced scallions
  • 1 cup diced green bell pepper
  • 2 tsp mild or hot chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp dried oregano leaves
  • 8 oz sweet potatoes, pared and cut into 1/2″ chunks
  • 1 1/2 cup stewed tomatoes, chopped
  • 8 oz drained cooked black beans
  • 8 oz drained cooked red beans
  • 1/2 tsp salt
  • 1/2 cup nonfat sour cream

Directions

In large saucepan or Dutch oven, heat oil; add scallions. Cook over medium-high heat, stirring frequently, four minutes, until softened. Add bell pepper; cook, stirring frequently, five minutes, until pepper is softened. Add chili powder, cumin, coriander and oregano; stir to combine.

Add sweet potatoes and one cup water to vegetable mixture; bring liquid to a boil. Reduce heat to low; simmer, covered, 15 minutes, until potatoes are tender.

Stir in tomatoes, black and red beans and salt; return mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until vegetables are very tender and mixture is thickened.

Divide chili evenly among four bowls; top each portion with 1 tbsp. sour cream.

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Nutrition Information

Mixed Bean Chili with Sweet Potato

Servings per Recipe:

Amount per Serving

Calories:  205

Calories from Fat:  

Total Fat:  3g

Saturated Fat:  0g

Cholesterol:  0mg

Sodium:  646mg

Dietary Fiber:  12g

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