When I'm looking to eat well, I need food that tastes decadent, but is light on fat and calories. I'm not a fan of diet food or low fat anything. Natural, whole foods are always better for you than chemically processed stuff that has had fat replaced with some weird chemical binders. When it's cold outside and I want something warm, comforting and good for me, this rockin' smoky sweet potato and black bean chili hits the spot. Power hitters like smoked paprika, cumin and chili powder add a flavor punch to this chili without adding any calories. Sweet potato and black beans add lots of healthful fiber, protein and vitamins. Round out the meal with a dollop of Greek yogurt or sour cream and some avocado for some healthy fats that will help your body absorb fat soluble vitamins like vitamin E. And best of all, this super-filling chili is only 250 calories per serving (1.5 cups). Winner winner, smoky sweet potato and black bean chili dinner!
2 teaspoons olive oil
1 medium onion, chopped
1 large bell pepper, chopped
1 medium sweet potato, peeled and chopped into 1/4-inch pieces
3 cloves fresh garlic, minced
1 tablespoon chili powder
1 tablespoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 tsp kosher salt, or to taste
1-2 teaspoons chipotle hot sauce
14 1/2 oz canned diced tomatoes, with juice
1 cup low sodium vegetable broth
15 oz canned black beans, rinsed and drained
1/2 cup avocado, diced
4 tablespoons plain Greek yogurt or reduced-fat sour cream
2 scallions, chopped
1/2 lime, cut into wedges
In a large heavy pot or Dutch oven, heat the olive oil over medium heat. When the oil shimmers, add the onion and bell pepper. Cook, stirring occasionally, until softened, about 3 to 5 minutes.
Stir in the sweet potato, garlic, chili powder, cumin, coriander, oregano and salt and cook for 1 minute. Add the tomatoes and their juice, broth and hot sauce. Bring the mixture to a boil. Reduce the heat, cover, and simmer for 20 minutes.
Stir in the beans and simmer until potatoes are fully cooked, another 8 to 10 minutes.
Serve topped with avocado, sour cream, scallions and lime wedges.
Serving size: about 1 1/2 cups chili, 2 tablespoons avocado, and 1 tablespoon sour cream/Greek yogurt per serving.
Smoky Sweet Potato and Black Bean Chili
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 large bell pepper, chopped
- 1 medium sweet potato, peeled and chopped into ¼-inch pieces
- 3 cloves fresh garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ tsp kosher salt, or to taste
- 1-2 teaspoons chipotle hot sauce
- 14½ oz canned diced tomatoes, with juice
- 1 cup low sodium vegetable broth
- 15 oz canned black beans, rinsed and drained
- ½ cup avocado, diced
- 4 tablespoons plain Greek yogurt or reduced-fat sour cream
- 2 scallions, chopped
- ½ lime, cut into wedges
- In a large heavy pot or Dutch oven, heat the olive oil over medium heat.
- When the oil shimmers, add the onion and bell pepper.
- Cook, stirring occasionally, until softened, about 3 to 5 minutes.
- Stir in the sweet potato, garlic, chili powder, cumin, coriander, oregano and salt and cook for 1 minute.
- Add the tomatoes and their juice, broth and hot sauce.
- Bring the mixture to a boil. Reduce the heat, cover, and simmer for 20 minutes.
- Stir in the beans and simmer until potatoes are fully cooked, another 8 to 10 minutes.
- Serve topped with avocado, sour cream, scallions and lime wedges.
Serving size: 1½ cups Calories: 250
