This sweet potato chili recipe is extra filling due to the addition of the potatoes. This tasty vegetable adds tonnes of awesome benefits.
One cup of sweet potato contains half of your recommended daily intake of vitamin C and 400% of your RDI of vitamin A. The vitamins A and C in this sweet potato chili function as a fantastic antioxidant that protects cells against aging and disease.
Sweet potatoes may also support weight loss. About 12% of the starch in sweet potatoes is resistant starch, a fiber-like substance your body doesn’t absorb. One study found that replacing as little as 5.4% of total carbohydrate could provide benefits. This replacement with resistant starch resulted in a 20 to 30% increase in fat burning after a meal.
For an excellent and healthy treat for after dinner, check out our mouth-watering Raw Brownie recipe here
SWEET POTATO CHILI
Ingredients
- 2½ cups water
- 1 tablespoon extra-virgin olive oil plus 2 teaspoons
- 1 medium-large sweet potato peeled and diced
- 1 large onion diced
- 4 cloves garlic minced
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- ½ teaspoon ground chipotle chile
- ¼ teaspoon salt
- 2 15- ounce cans black beans rinsed
- 1 14- ounce can diced tomatoes
- 4 teaspoons lime juice
- ½ cup chopped fresh cilantro
Instructions
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer.
- Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
- Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes.
- Remove from heat and stir in cilantro.
