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Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

Prep time: 20
Roast/Broil: 40 minutes
Serves: 6


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 1 large jalapeño pepper, seeded and finely chopped
  • 1 can (14.5 ounces) no salt added diced tomatoes
  • 3 garlic cloves, minced
  • 2 teaspoons grated fresh ginger
  • ½ teaspoon ground cinnamon
  • 2 medium sweet potatoes, peeled and diced
  • 4 cups low sodium vegetable broth
  • 2 cans (15.5 ounces each) Wholesome Pantry™ organic black beans, drained and rinsed
  • 1 tablespoon honey
  • Plain nonfat Greek yogurt and/or chopped fresh cilantro for garnish (optional)

Directions:

  1. In large saucepot, heat oil over medium heat. Add onion and jalapeño; cook and stir 3 minutes. Add tomatoes; cook and stir 5 minutes or until tomatoes have broken down and onion is soft. Stir in garlic, ginger, cinnamon and ½ teaspoon salt; cook 1 minute.
  2. Add potatoes and broth; increase heat to medium-high. Heat to a simmer; reduce heat to medium-low. Cook and stir 10 minutes or until potatoes are tender. Add beans and honey; cook and stir 15 minutes or until thickened. Makes about 8 cups.
  3. Serve chili garnished with yogurt and/or cilantro, if desired.

Per serving (1⅓ cups): 299 Calories, 5g Fat (1g Saturated), 0mg Cholesterol, 485mg Sodium, 52g Carbohydrates, 11g Fiber, 10g Sugars, 3g Added Sugars, 11g Protein

Chef Tip: Use leftover chili as a filling for burritos using whole wheat tortillas, reduced fat Mexican cheese blend and chopped fresh tomatoes; top off with yogurt, chopped green or red onion, and chopped fresh cilantro.

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