From the Bariatric nutrition team
Chili is synonymous with comfort food. This is a meatless version you can throw together quickly with panty staples. This dish is super high in antioxidants, vitamins A and C, and is a great source of potassium, iron, folate and fiber to give your immune system the boost it needs. Preparing nourishing food is an important part of practicing self-care. Many even find the act of cooking helpful in relieving stress. Feel free to substitute ingredients depending to what you have on hand and add your favorite toppings!
Makes six – 1 ½ cup servings.
- 2 Tbsp extra virgin olive oil
- 1 medium sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 4 tsp ground cumin
- ½ tsp ground chipotle chili (or smoked paprika)
- ¼ tsp salt
- 2 ½ cups water
- 2 – 15 oz cans black beans, drained and rinsed
- 1 – 14 oz can diced tomatoes
- 4 tsp lime juice
- ½ cup fresh cilantro, chopped
- Heat oil in Dutch oven over medium high heat. Add sweet potato and onion and cook, stirring often until the onion begins to soften, about four minutes.
- Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
- Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice. Increase heat and return to a simmer, stirring often.
- Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Nutrition info per serving: 280 calories; 15 grams protein; 45 grams carbs; 10 grams fiber; 6 grams fat
Recipe adapted from EatingWell.com