Veggie Lover's Skillet Chili

By Alqualonde

Even dedicated meat lovers will dig into this hearty chili. Sweet potato is a potent superfood, packing the same amount of disease-fighting beta-carotene as carrots, plus vitamin C and potassium.

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 onion, finely chopped
• 1 sweet potato, peeled and cut into 1/2-inch/1 cm chunks
• 2 cloves garlic, minced
• 2 tsp (10 mL) ground cumin
• 1 tsp (5 mL) chili powder
• 1 can (540 mL) no-salt black beans, drained and rinsed
• 1 cup (250 mL) precooked ground soy-protein mixture (such as Yves Meatless Ground Round Original)
• 1/2 cup (125 mL) salsa

Preparation

Step 1

1. In large skillet, heat oil over medium heat; fry onion until slightly softened, about 4 minutes. Add sweet potato; cook, stirring, for 3 minutes. Add garlic, cumin and chili powder; cook, stirring, for 2 minutes.

2. Stir in beans, soy protein, salsa and ½ cup/125 mL water. Bring to boil; reduce heat. Cover and simmer until sweet potato is fork tender, 15 to 18 minutes.

Nutritional Information Per each of 6 servings: about
Calories 197, Protein 12 g, Fat (total) 3 g, Sat. Fat Trace, Carbohydrate 30 g, Fibre 8 g, Sugars 5 g, Cholesterol 0 mg, Sodium 300 mg, Potassium 584 mg,
Iron 25 % RDI
Calcium 10 % RDI
Vitamin A 94 % RDI
Vitamin C 15 % RDI
Folate 10 % RDI