This easy chili with seasonal hues of orange and black makes a hearty pre-trick-or-treating dinner. If you’re not vegan, add a dollop of plain Greek yogurt or low-fat sour cream for garnish.
Recipe Ingredient Details:
1 tablespoon olive oil
3 cloves garlic, minced
1 large onion, chopped
1 large orange bell pepper, seeded and diced large
1 1/2 cups (about 4 ounces) fresh mushrooms, chopped
1 medium sweet potato, peeled and diced
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
1 chipotle pepper in adobo (from a can), minced
2 tablespoons tomato paste
2 cups salt-free vegetable broth or water
1 (28 ounce) can diced tomatoes, with juices
1 (28 ounce) can salt-free black beans, rinsed and drained
Chopped fresh cilantro, for garnish
Heat olive oil over medium heat in a large soup pot. Add garlic and onion; sauté for 1–2 minutes, and then add bell pepper, mushrooms, and sweet potato. Saute for 3–5 minutes.
Add cumin, chili powder, chipotle, and tomato paste, stirring well. Stir in broth or water, tomatoes, and beans. Bring to a boil, reduce heat, and simmer, partly covered, for 30–45 minutes, until sweet potatoes are tender. Season to taste with salt and pepper; sprinkle with cilantro.
Recipe Additional Notes:
PER SERVING: 213 cal, 3g fat (2g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 36g carb, 10g fiber, 331mg sodium
Mon, 2013-09-30 18:19