| This recipe is liked by 0 person(s). |
Sweet potato chili
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 1 Small | sweet onion chopped |
| 1 | Sweet Potato with skin |
| 1 | bell pepper |
| 1 tbsp | chili powder |
| 1 tbsp | garlic powder |
| 1 tbsp | dried cumin |
| 1/4-1/2 tsp | red pepper flakes depending on taste |
| 1 tbsp | lime juice |
| splash of tabasco (optional) | |
| 1 10oz can | diced tomatoes with green chilis |
| 1 can | black beans drained and rinsed |
| 1 | avocado |
| Dried cilantro and finely shredded mexican cheese blend for garnish Heat a medium-sized pot over medium-high heat. Spray with non-stick cooking spray and cook the onions with a small pinch of salt until just turning transparent and slightly browning. While the onion is cooking cut up the sweet potato into small cubes. Add the sweet potato to the pot with the onion. Continue to cook and occasional toss while you chop the green pepper. Add the pepper to the pot and the dry spices. Toss. At this point your pot will be getting dry and possibly sticking. That’s ok. Add the can of diced tomatoes plus 1/3 a can of water and scrape up all that yummy goodness from the bottom of the pan. Add the lime juice and tabasco. Add black beans and stir everything together. Bring the chili to a boil then lower to a simmer and cover. Cook 20 minutes covered and then another 10 minutes or so uncovered until the sweet potato softens a bit. Serve 1 cup with 2 slices of avocado (~20g,) a pinch of Mexican cheese blend and a sprinkle of dried cilantro on top. Enjoy! Approx Nutritional Information per serving Servings Amt per Serving 5 1 cup chili + avocado Calories Fat Fiber WWPs 200 3g 9g old: 3.5 new: 5 Sugar Sat Fat Carbs Protein | |
| 7g 1g | 38g 7g |
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.