SWEET POTATO AND BLACK BEAN CHILI

Sweet Potato and Black Bean Chili image

Add to your vegetarian cooking repertoire with this Sweet Potato and Black Bean Chili from My Food and Family. You can either use a slow-cooker or cook Sweet Potato and Black Bean Chili over the stove.

Provided by My Food and Family

Categories Fall 2019

Time 50m

Yield 9 servings, 1 cup each

Number Of Ingredients 12

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Ingredients

2 Tbsp. olive oil
1 onion, chopped
2 Tbsp. chili powder
1 tsp. ground cumin
2 lb. sweet potatoes (about 4 large), peeled, cut into 1/2-inch chunks
3 cans (15 oz. each) crushed tomatoes
1 can (15.5 oz.) black beans, rinsed
1 can (14.5 oz) fat-free reduced-sodium chicken broth
1 pkg. (12 oz.) BOCA Veggie Ground Crumbles
2 canned chipotle peppers in adobo sauce, finely chopped
1/2 cup chopped fresh cilantro, divided
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

Heat oil in Dutch oven on medium-high heat. Add onions; cook 5 to 7 min. or until lightly browned, stirring occasionally. Add chili powder and cumin; mix well.
Add all remaining ingredients except cilantro and sour cream; stir. Bring to boil; simmer on medium-low heat 25 to 30 min. or until potatoes are tender, stirring occasionally. Remove from heat. Stir in half the cilantro.
Serve topped with sour cream and remaining cilantro.

Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 15 g