Sweet Potato Chili
Sweet Potato Chili might be just the soup you are searching for. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 166 calories, 4g of protein, and 5g of fat per serving. For 79 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. 30 people were impressed by this recipe. The Super Bowl will be even more special with this recipe. A few people really liked this American dish. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of garlic cloves, canned tomatoes, garnish ideas: cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by A Cedar Spoon. With a spoonacular score of 90%, this dish is spectacular. If you like this recipe, you might also like recipes such as Sweet Potato Fries with Walnuts, Brown Sugar, & Sweet Chili Sauce, Sweet Chili Sweet Potato Fries with Thai Curry Yogurt Dip, and {Sweet Chili} Roasted Sweet Potato Spring Rolls.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 40 minutes
Ingredients:
1 -15 oz. can of black beans, drained and rinsed
1 - 15 oz. can of corn, drained and rinsed
1 -15 oz. can of tomato sauce
1 - 15 oz. can of fired roasted tomatoes
1 - 15 oz. can of diced tomatoes
1/2 teaspoon cayenne red pepper
1 Tablespoon chili powder
1 teaspoon cumin
3 garlic cloves, minced
1 jalapeño, seeds removed, chopped
2 Tablespoons olive oil
A few cranks of freshly ground pepper
1/2 large red bell pepper, seeds removed, chopped
1/2 teaspoon salt
1/2 large sweet onion, chopped
3 large sweet potatoes, peeled and cut into 1/2 inch cubes
Garnish ideas: cheese, salsa, sour cream, fresh cilantro, chopped red onion, chopped green onion.
Equipment:
pot
Cooking instruction summary:
In a large pot bring heat the olive oil over medium high heat. Add the sweet potatoes, red pepper, onion, jalapeo and saut until the sweet potatoes are crisp and the onion is soft. Add the garlic, cumin, chili powder, salt, pepper and cayenne pepper and saut for another 2 minutes.Stir in the fire roasted tomatoes, diced tomatoes, tomato sauce, corn and black beans and bring to a boil.Reduce heat; cover and simmer for 35-40 minutes or until the sweet potatoes are tender.Serve warm with your favorite garnishes.Store in the refrigerator in an airtight container for up to 5 days or freeze the leftovers.
Step by step:
1. In a large pot bring heat the olive oil over medium high heat.
2. Add the sweet potatoes, red pepper, onion, jalapeo and saut until the sweet potatoes are crisp and the onion is soft.
3. Add the garlic, cumin, chili powder, salt, pepper and cayenne pepper and saut for another 2 minutes.Stir in the fire roasted tomatoes, diced tomatoes, tomato sauce, corn and black beans and bring to a boil.Reduce heat; cover and simmer for 35-40 minutes or until the sweet potatoes are tender.
4. Serve warm with your favorite garnishes.Store in the refrigerator in an airtight container for up to 5 days or freeze the leftovers.
Nutrition Information:
covered percent of daily need
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