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.
Ingredients
- 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
Instructions
- 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.
Notes
PER SERVING: 213 cal, 3g fat (2g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 36g carb, 10g fiber, 331mg sodium
