Thursday, February 24, 2011

Sweet Potato and Pinto Bean Chili

It's warming up down here. Which makes one very happy girl. Except for the fact that my soups and stews are starting to be too hot for 60-70 degree days. This one, however, was made on a little colder day and was perfect. This "stew" was a lot thicker than I expected it to be. It's practically chili. In fact, both co-workers who saw me in the break room eating it called it veggie chili. And it was gooood chili.

Sweet Potato and Pinto Bean Chili
from Peas and Thank You
serves 2-3
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 2 cups sweet potatoes, peeled and chopped (about 10 oz)
  • 1 1/2 cups pinto beans (or 14 oz can, rinsed and drained)
  • 2 cloves garlic, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 28 oz canned fire-roasted tomatoes*
  • 1 cup vegetable broth (or 1 cube vegetable bouillon and 1 cup hot water)
  • Cilantro, for garnish (optional)

*If at all possible, use the Muir Glen fire-roasted tomatoes. I don't use them all the time (normally I just the regular Muir Glen diced tomatoes) but they add the perfect flavor for this chili. They have them in 28oz cans and 14.5oz cans. If you can't find the large can, two of the smaller cans will work just fine. :) 

Chop veggies. Try to make sure the potatoes and celery are relatively the same size so they cook evenly.

In a large pot coated with cooking spray, add the veggies, chili powder, cumin, cinnamon, and nutmeg.

Cook for about 7 minutes, stirring frequently. I used a vegetable bouillon cube and added it at this point. I made sure it was broken up and blended with the other spices. 

Add tomatoes, pinto beans and vegetable broth (hot water, if used bouillon). Stir and bring to a boil. Turn heat down to a simmer. Cover

After 20 minutes, test potatoes to make sure they are done. Season with salt and pepper. I ate the chili with Food Should Taste Good blue corn chips, which is why it can serve 2 (without chips) or 3 (with chips). 

Nutritional information (for 1/2 chili): 443 calories, 2g fat (0.5g fat), 90g carbs, 21g fiber, 18g protein

Nutritional information (for 1/3 chili): 295 calories, 1.4g fat (0.3g fat), 60g carbs, 14g fiber, 12g protein

YUM-O. I loved this chili. It was spicy and slightly sweet. I think the sweet potatoes provided a "meaty" texture. But this is like 180 servings of vegetables. Not that many but it is a lot. And like I said, those tomatoes were the bomb. I hope it's still chilly where you are so you can make this asap


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