Sweet Potato Chili

Sweet Potato Chili


Serves 6



2 tbsp olive oil



1 tbsp minced garlic



2 fresh hot peppers, seeded and minced (jalapeno)



2 cups diced onion



1 tsp chili powder



1 red pepper, seeded and chopped



4 cups cubed sweet potatoes (about 2 sweet potatoes)



2 28-oz cans diced tomatoes, juice included



1 14-oz can white kidney beans, drained and rinsed



1 14-oz can black beans, drained and rinsed



¼ cup chopped fresh cilantro

Yogurt and/or grated cheddar





1) In a Dutch oven or soup pot, heat oil over medium high heat and sauté garlic, hot peppers and onion, about 3 minutes.



Add chili powder, red pepper and sweet potato and cook 2 minutes.



2) Stir in tomatoes, juice and beans, partially cover and bring to boil. Reduce heat and simmer until sweet potato is tender and juices thicken, about 15 minutes.



3) Stir in cilantro, and season with salt and pepper. Top with yogurt or cheese and serve with pita bread.



Nutrients per serving: 306 calories, 5 g fat, 12 g protein, 58 g carbs, 16 g fibre. Excellent source of vitamins A and C, folate and iron.