Black Bean Sweet Potato Chili

Image by flyzipper via Flickr

Hi, everyone! Thank you for the invitation to the next Biggest Loser event. It has been so kind of you all to include me in your last two events. I'm sorry that I won't be able to attend this week, however, I've posted a recipe to go along with your theme this week. Soup sounds like a great way to welcome the fall!

Here's a hearty soup recipe that is also low-glycemic and healthy. Feel free to post a comment if you try it and have suggestions that might make it even better.

Good luck with week number three! I'll be cheering you all on!

Black Bean Sweet Potato Chili (serves 6)

Ingredients:

• 2 medium-large sweet potatoes or yams
• 2 tbsp olive oil
  
• 1 cup chopped onion
  
• 2-3 garlic cloves
• 1 medium red bell pepper, diced
  
• 2 15-oz cans black beans, drained and rinsed
  
• 1 28-oz can diced tomatoes, undrained
  
• 1-2 small fresh hot chilies, minced or 1 4-oz can chopped mild green chilies
  
• 2 tsp ground cumin
  
• 1⁄2 tsp dried oregano
  
• salt to taste
  
• fresh cilantro for garnish (optional)
  

Cooking Instructions:

1. Bake sweet potatoes at 350 degrees until slightly firm, but not soft.
   
2. When cool, peel and dice into 3⁄4 inch cubes. Set aside.
   
3. Heat oil in soup pot or Dutch oven.
   
4. Add garlic and onion and sauté over medium heat until golden brown.
   
5. Add remaining ingredients and heat.
   
6. Cover and simmer for 15 minutes.
   
7. Add diced sweet potatoes and continue to simmer until vegetables are tender, 10-15 minutes.
   
8. Add salt to taste.
   
9. For more flavor allow to stand for 1-2 hours before serving.
   
10. Reheat and serve with chopped cilantro for garnish.

Nutritional Information:

• 269 calories
• 6 g fat
• 10 g protein
• 45 g carbohydrate
• 11 g fiber

Note: Click here to download a PDF version of this recipe.