Stovetop Chili

By cserumga

Per serving: 278 cal, 14g protein, 45g carb, 5g total fat, 0mg chol, 635mg sodium

Ingredients

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 2 Tbsp chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 garlic cloves, crushed with garlic press
• 1 jalapeno chili, seeded and minced
• 1 can (28 oz) whole tomatoes
• 1/2 lb green beans, trimmed and each cut crosswise in half
• 3 medium sweet potatoes (about 1 1/2 lbs), peeled and cut into 1 1/2-inch pieces
• 1 tsp sugar
• 1 tsp salt
• 2 cups water
• 2 cans (15 oz) black soybeans or black beans, rinsed and drained
• sour cream (optional)

Preparation

Step 1

1. In a nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook, stirring occassionally, until tender, about 10 minutes. Add chili powder, cumin, coriander, garlic, and jalapeno; cook, stirring, 1 minute.

2. Add tomatoes with their juice, green beans, sweet potatoes, sugar, slat, and water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer, stirring occassionally, until sweet potatoes are tender, about 25 minute.

3. Add soybeans and heat through, about 2 minute longer. Serve with sour cream, if you like.