Add to your vegetarian cooking repertoire with this Sweet Potato and Black Bean Chili from My Food and Family. You can either use a slow-cooker or cook Sweet Potato and Black Bean Chili over the stove.
Heat oil in Dutch oven on medium-high heat. Add onions; cook 5 to 7 min. or until lightly browned, stirring occasionally. Add chili powder and cumin; mix well.
Add all remaining ingredients except cilantro and sour cream; stir. Bring to boil; simmer on medium-low heat 25 to 30 min. or until potatoes are tender, stirring occasionally. Remove from heat. Stir in half the cilantro.
Serve topped with sour cream and remaining cilantro.
This hearty chili can be prepared ahead of time. Cool, then refrigerate up to 3 days. Reheat in the microwave or on the stovetop just before serving.
Good news! You'll not only love the taste of this vegetarian chili but you can feel good serving it to friends and family. The sweet potatoes are rich in vitamin A while the tomatoes provide vitamin C. The colorful array of black beans and brightly colored vegetables makes this chili an excellent source of fiber.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fiber 10g
* Percent Daily Values are based on a 2,000 calorie diet.
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.