3-Bean Sweet Potato Chili

Name: 3-Bean Sweet Potato Chili
Prep time: 20 min
Total time: 1 h
Yield: 6
Ingredients: 2 tbsp. vegetable oil; 1 1/4 lb. sweet potatoes; 1 medium onion; 2 chipotle chiles in adobo; 3 clove garlic; 1 tbsp. ground cumin; 2 tsp. chili powder; 2 can diced tomatoes; 1 can puréed tomatoes; 2 c. frozen shelled edamame; 1 can no-salt-added pinto beans; 1 can no-salt-added black beans; Shredded Cheddar cheese and sour cream

Published: Feb 3, 2015

Yields:

Prep Time:

20 mins

Total Time:

1 hr

Cal/Serv:

340

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This stick-to-your-ribs dish proves vegetarian fare can be just as hearty and filling as meaty meals.

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Ingredients

2 Tbsp. vegetable oil
1 1/4 lb. sweet potatoes
1 medium onion
2 chipotle chiles in adobo
3 clove garlic
1 Tbsp. ground cumin
2 tsp. chili powder
2 can diced tomatoes
1 can puréed tomatoes
2 cups frozen shelled edamame
1 can no-salt-added pinto beans
1 can no-salt-added black beans
Shredded Cheddar cheese and sour cream

Directions

1. Step 1In microwave-safe glass baking dish, combine sweet potatoes and 2 tablespoons water. Cover with vented plastic wrap and microwave on high 12 minutes, or until tender.
2. Step 2Meanwhile, in 5-quart saucepot, heat oil on medium. Add onion, chipotles, garlic, cumin, chili powder, and 1/4 teaspoon salt. Cook 5 minutes, stirring occasionally. Add tomatoes and 2 cups water. Heat to simmering on high. Simmer 15 minutes, stirring occasionally.
3. Step 3Add sweet potatoes to pot along with edamame, pinto beans, black beans, and 1/4 teaspoons salt. Cook 2 to 5 minutes, or until beans are hot. To serve, garnish with Cheddar and sour cream, if desired.