3 BEAN AND SWEET POTATO VEGETARIAN CHILI
A complete meal in one bowl, garbanzo, black and kidney beans in a flavorful sweet potato chili. Ready in less that an hour.
Provided by May I Have That Rec
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil In a large, deep skillet. Add onions and cook over medium heat for 3-4 minutes.
- Add mushroom, garlic, chili powder, cumin, coriander and Aleppo pepper and continue cooking for an additional 3-4 minutes.
- Add garbanzo, kidney and black beans, tomatoes and salt. Bring a to a gentle boil, lower heat and simmer covered for 20 minutes.
- Add sweet potatoes and corn. Cook covered until sweet potatoes are tender, 10-15 minutes.
- Top with sliced avocado and cilantro before serving.
Nutrition Facts : Calories 615.3, Fat 15.5, SaturatedFat 2.2, Sodium 1026.1, Carbohydrate 101.2, Fiber 26.4, Sugar 11.8, Protein 24.8
SWEET POTATO & BLACK BEAN CHILI
My whole family enjoys this sweet potato black bean chili, but my daughter especially loves it. I like to make it because it's so easy and very flavorful. -Joy Pendley, Ortonville, Michigan
Provided by Taste of Home
Time 1h
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender. Add the chili powder, garlic, cumin and cayenne; cook 1 minute longer. Stir in the beans, tomatoes, coffee, honey, salt and pepper., Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Sprinkle with cheese.
Nutrition Facts : Calories 252 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 554mg sodium, Carbohydrate 47g carbohydrate (17g sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
3 BEAN VEGETARIAN CHILI
No one will ever miss the meat in this hearty chili that is packed with flavor. This is an excellent dish to serve for a ready when you are weeknight meal. It freezes and reheats well.
Provided by PaulaG
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
- Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
- About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
- In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
- When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. Enjoy.
Nutrition Facts : Calories 386.7, Fat 10.9, SaturatedFat 3.9, Cholesterol 14.8, Sodium 359.1, Carbohydrate 58.4, Fiber 15.4, Sugar 5, Protein 17.6
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