TESTING TESTING
This Sweet Potato and Black Bean Chili is a creative take on traditional chili but without as
much sodium! Spices like chili powder, cumin, and chipotle create a “wow” flavor factor,
without using too much salt.
Makes 6 servings • Serving Size: 1-1/2 cup
- 2 teaspoons extra virgin olive oil
•1 onion, diced
• 1 cup sweet potatoes, diced
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1/2 teaspoon chipotle powder
Heat oil in a Dutch oven or large soup pot over medium-high heat. Add sweet potato and onion
and cook, stirring often, until they begin to soften, about 4 minutes. Add garlic, chili powder,
cumin, chipotle, and salt, and cook for 30 seconds, stirring constantly. Add water and bring to a
simmer.
Cover, reduce heat, and simmer until sweet potato is tender, about 10-12 minutes.
Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often.
Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and
stir in cilantro.