AuthorMike EgrieCategory, DifficultyIntermediate
Sweet Potato & Black Bean Chili
Yields6 Servings
Prep Time20 minsCook Time40 minsTotal Time1 hr
 2 tbsp extra virgin olive oil
 1 medium yellow onion, chopped
 1 large jalapeño pepper, seeded and finely chopped
 14.50 oz can, no salt added diced tomatoes
 3 garlic cloves, minced
 2 tsp grated fresh ginger
 ½ tsp 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 tbsp honey
 Plain nonfat greek yogurt and/or chopped fresh cilantro for garnish (optional)
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.

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.

Ingredients

 2 tbsp extra virgin olive oil
 1 medium yellow onion, chopped
 1 large jalapeño pepper, seeded and finely chopped
 14.50 oz can, no salt added diced tomatoes
 3 garlic cloves, minced
 2 tsp grated fresh ginger
 ½ tsp 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 tbsp 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.

Sweet Potato & Black Bean Chili
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