With autumn in full swing, something about spending the night in and watching a good movie with a big, warm bowl of soup or chili sounds just so…nourishing. Soups, stews, and chilis are always a great go-to meal because they’re easy to prepare, you can load them with nutrition, and they make great leftovers.
This chili recipe comes courtesy of our friend and fellow dietitian, Marcy who made this for us last year. Ever since we had our first bite, we've been hooked! This recipe takes a nice spin on a classic chili by using sweet potatoes, one of our favorite seasonal veggies.
If you’re short on time, using canned beans as opposed to dried ones can make your life a whole lot easier. Just be sure to use low sodium varieties when available or rinse them off before tossing them in. You can also add all the ingredients to your slow-cooker in the morning of afternoon and by dinnertime, it will be ready to eat!
Sweet Potato and Bean Chili
Makes 6 servings
2 tablespoons olive oil
1 large red onion, chopped
4 cloves garlic, minced
1 tablespoon chili powder (optional)
2 teaspoons cumin
1 teaspoon oregano
2 cups low sodium vegetable broth or water
2 medium dark skinned sweet potatoes, peeled, cut into ½” cubes
2 15-ounce cans pinto beans, drained and rinsed
1 15-ounce can black beans, drained and rinsed
2 14.5-ounce cans diced fire roasted tomatoes
1. Heat olive oil in large stock pot over medium-high heat. Add onion and sauté until golden brown.
2. Add garlic, spices and herbs and stir 1 minute.
3. Add broth or water and potatoes. Cover pan; reduce heat to medium and simmer until potatoes are almost tender, about 15 minutes.
4. Add tomatoes with their juices and beans. Simmer uncovered until chili thickens and potatoes are very tender, about 20 minutes.
Ideas for topping are salsa, shredded cabbage, guacamole, a dollop of low-fat Greek yogurt or cheese.
Copyright 2010, Marcy Johnson, Original recipe.