3 Bean Sweet Potato Chili
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Cook time: 
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Serves: 10
 
Ingredients
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 2 large sweet potatoes, peeled and diced
  • 4 garlic cloves, minced
  • 1 Tbsp chili powder
  • ¾ Tbsp cumin
  • 1 tsp smoked paprika
  • 3 cups low-sodium veggie stock
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (28 oz) can no salt added diced tomatoes
  • 1 cup fresh or frozen corn
  • ¼ tsp black pepper
  • ¼ tsp salt
Instructions
  1. Heat olive oil in a large stock pot over medium-high heat. Add the onion and saute 2-3 minutes or until softened slightly. Add potatoes and cook an additional 6-8 minutes.
  2. Add garlic and saute until fragrant, about 30 seconds. Add chili powder, cumin, and smoked paprika; saute an additional 30 seconds. Add the veggie stock and all the beans and tomatoes; cook 5-10 minutes. Add corn, pepper, and salt, and cook an additional 20-30 minutes.
Notes
Recipe from and submitted by My Whole Food Life
Nutrition Information
Serving size: 1½ cups Calories: 218 Fat: 2.4 Carbohydrates: 42.1 Sugar: 9.2 Sodium: 312 Fiber: 11.2 Protein: 10.1 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2013/11/4th-annual-chili-contest-entry-6-3-bean-sweet-potato-chili-weekly-menu/