As we've been stocking our kitchens and eating at home a lot more during this unprecedented time of social distancing, many of us are looking for new recipes and healthy meal ideas that will keep us full and provide ample nutrition to help us stay well. This comforting Sweet Potato and Black Bean Chili comes to together quickly and uses many pantry staples that registered dietitians recommend stocking up on, including produce with a longer shelf life like sweet potatoes and inexpensive canned goods like beans and tomatoes.
To make the recipe vegan, skip the dollop of Greek yogurt or substitute with your favorite dairy-free alternative.
Sweet Potato & Black Bean Chili
Yield: 6 servings
2 teaspoons canola oil
1 medium onion, finely diced
3 cloves garlic, minced
2 sweet potatoes, peeled and diced
3 Tablespoons chili powder
1 Tablespoon ground cumin
1/2 teaspoon ground chipotle
1 can (15 ounces) vegetable broth
2 cups water
1 can (6 ounces) no-salt-added tomato paste
2 cans (15 ounces each) black beans, drained and rinsed
1 can (15 ounces) low-sodium diced tomatoes
1 Tablespoon lime juice
1/4 cup fresh cilantro, chopped
1/4 cup plain nonfat Greek yogurt
Heat oil in large saucepan on medium heat. Add onion, garlic and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add chili powder, cumin and chipotle and stir constantly for about 30 seconds. Add vegetable broth, water and tomato paste. Cover pot and cook until the potato is tender, about 15 minutes. Add beans, tomatoes and lime juice. Increase heat to bring to a boil, then reduce heat and let simmer for 15 minutes. Stir often. Remove from heat and stir in cilantro. Top each serving with about a Tablespoon Greek yogurt.
Nutrition Information Per Serving: 226 Calories; 2 grams Fat; 0 grams Saturated Fat; 0 mg Cholesterol; 448 mg Sodium; 44 grams Carbohydrates; 13 grams Fiber; 11 grams Protein