2-Bean Sweet Potato Chili

By MaryEllen

This vegetarian chili uses some secret tricks to boost the flavor without adding calories!

Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 207.6
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 236.4 mg
Total Carbs: 47.8 g
Dietary Fiber: 21.9 g
Protein: 12.8 g

Ingredients

• 1 1 1 T canola oil
• 1 1 1 large onion, chopped, about 1 cup
• 1 1 1 jalapeno, chopped (optional)
• 1 1 6 large (about 6 ounces) sweet potato, peeled if desired and chopped
• 2 2 2 T ground cumin
• 2 2 2 T dark chili powder
• 1 1 1 T hot or smoked paprika
• 1 1 1 t dried oregano
• 2 2 2 T tomato paste, no salt added
• 1 1 can 1 (14.5-ounce) can kidney beans, drained and rinsed
• 1 1 can 1 (14.5-ounce) can pinto beans, drained and rinsed
• 2 2 cans 2 (14.5-ounce) cans petite diced tomatoes, no salt added
• 2 2 2 cups reduced-sodium vegetable broth
• 1 1 1 t Marmite or Vegemite
• 3 of one lemon, about 3 tablespoons
• to and pepper to taste

Preparation

Step 1

Heat a large stockpot over medium-high, then add the oil. Add the onions and jalapeno to the pot, and cook for five minutes, stirring often, until the onions are starting to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for two minutes, continuing to stir often. Add the beans, tomatoes, broth and Marmite, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft.
Makes 8 servings (one heaping cup).
Serve with guacamole and Stepf's Spicy Vegan Quinoa-Cornbread.

I removed 1 T. chili flakes.