Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili
6 servings

2 medium-large sweet potatoes
2 tablespoons light or extra-virgin olive oil
1 cup chopped onion
2 to 3 garlic cloves
1 medium red bell pepper, diced
One 32-ounce can black beans, drained and rinsed
One 28-ounce can diced tomatoes
1 or 2 small fresh hot chilies, minced, or one 4-ounce can chopped mild green chilies
2 teaspoons ground cumin
1/2 teaspoon dried oregano
Salt to taste

1) Bake or microwave the sweet potatoes on high until just firm, about 3 to 4 minutes per potato. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside.

2) Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10 to 15 minutes.

3) Season lightly with salt. If time allows, let stand off the heat for 1 or 2 hours, then heat through as needed.

fresh cilantro for sprinkling over the top

Calories: 202Total Fat: 5 gProtein: 8 gFiber: 8.5 gCarbohydrates: 33 gCholesterol: 0 gSodium: 222 mg