The USDA recommends switching up the types of proteins you consume on a day to day basis. Today, we’re going to focus on black beans, an awesome plant protein that is packed full of fiber! This chili recipe is quick and easy to make, can be frozen and enjoyed at a later date, and will fill you right up.

n 2 tablespoons olive oil

n 1 medium-large sweet potato, peeled and diced

n 1 large onion, diced

n 4 cloves garlic, minced

n 2 tablespoons chili powder

n 4 teaspoons ground cumin

n ½ teaspoon ground chipotle chile*

n ¼ teaspoon salt

n 2 ½ cups water

n 2 (15 ounce) cans black beans, rinsed

n 1 (14.1 ounce) can diced tomatoes

n 4 teaspoons lime juice

½ cup fresh cilantro, chopped

Ground chipotle chile pepper can be found in the spice section at most supermarkets.

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.

2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for about 30 seconds.

3. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

4. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.

5. Reduce heat and simmer until slightly reduced, about 5 minutes.

6. Remove from heat and stir in cilantro

Nutrition Facts:

Servings: 4

Serving Size: About 2 cups

Calories: 323

Total Fat: 7.6g

Saturated Fat: 1.1g

Total Carbohydrates: 55g

Dietary Fiber: 15.6g

Sugars: 13.1g

Protein: 12.5g

As an Amazon Associate I earn from qualifying purchases.

Johnson Newspapers 7.1

Recommended for you