vegan, soy-free, gluten-free
Ingredients
1 Tbsp olive oil
1 medium onion, chopped
2 garlic cloves, chopped
2 medium sweet potatoes (about 12 oz. each), peeled and ½’ diced
1 Tbsp chili powder
1 16 oz jar mild salsa
2 cans (15- 19 oz each) black beans- (or pinto, cannellini, kidney), not drained
½ cup reduced fat sour cream (or yogurt)
¼ cup chopped cilantro
INSTRUCTIONS
In 4 quart saucepan, heat oil. Saute onion and garlic until soft, about 4 minutes, stirring
occasionally. Stir in sweet potatoes, chili powder, salsa, and 1 cup boiling water; heat
mixture to boiling. Reduce heat to medium-low and cook 12-15 minutes or until potatoes
are fork-tender, stirring occasionally. Add beans with their liquid and cook 3 minutes to
blend flavors.
In small bowl combine sour cream and cilantro. Serve chili with cilantro cream. Serves six.
520 calories, 23 g protein, 91 carbohydrates, 9 g total fat (3 g saturated), 22 g fiber
