Sweet Potato and Black Bean Chili for Two
Recipe: #5092
April 01, 2012
Categories: Chili, Potatoes, Sweet Potato/Yam, Heart Healthy, High Fiber High Protein, No Eggs, Vegan, Vegetarian, Canned Tomatoes, more
"This is my first try at making (and being satisfied with) a vegan recipe. It came from the Eating Well website. The ingredients didn't sound like they really went together, but once it is all done it is a wonderful dish. We served it over brown rice, but you could eat it as is. Very flavorful and satisfying! "
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (574.3 g)
- Calories 763
- Total Fat - 44.8 g
- Saturated Fat - 9.7 g
- Cholesterol - 1251.3 mg
- Sodium - 3728.5 mg
- Total Carbohydrate - 26.6 g
- Dietary Fiber - 5 g
- Sugars - 4.7 g
- Protein - 70.5 g
- Calcium - 701.9 mg
- Iron - 29.7 mg
- Vitamin C - 9.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.
Step 2
Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
Step 3
Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes.
Step 4
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
Step 5
Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes (I simmered about 15 minutes here to let it become thicker). Remove from the heat and stir in cilantro.
Tips
No special items needed.
1 Reviews
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