Sweet Potato Chili

By KRed

Make this a day ahead so that the spices mingle and the flavors mellow. Leftovers are great spooned into tortillas. From Park Nicollet Be Well Magazine, Winter 2014. We double the recipe and use one can of black beans, one of kidney.

Ingredients

• 1 Tbl extra-virgin olive oil
• 1 small sweet potato, peeled and diced
• 1/3 c. diced onion - or more
• 3 cloves garlic, minced
• 1 small jalapeno, seeded, deveined and diced
• 1 small red or orange bell pepper, seeded, deveined and diced
• 2 tsp. cumin
• 1 15-oz. can diced tomatoes with their juices
• 1 15-oz. can kidney beans
• 1 c. cooked or frozen corn
• 1-2 Tbl fresh lime juice, to taste
• salt and freshly ground black pepper to taste (we didn't add)
• 1 c. low fat plain Greek yogurt, optional
• 1/2 c. chopped cilantro

Preparation

Step 1

In a Dutch oven or deep saucepan, heat the oil over medium and saute the sweet potato, onion, garlic, jalapeno and bell pepper for about 5 minutes. Sprinkle in the cumin and cook for another minute. Stir in the tomatoes, kidney beans and corn and simmer for 15-20 minutes. Season with the lime juice, salt and pepper. Garnish with yogurt and cilantro.