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Recipe of the Month

Black Bean Sweet Potato Chili


1 tbsp extra virgin olive oil

1 cup onion, diced

2 cloves garlic, minced

1 large sweet potato, peeled and ½-inch diced

1 tbsp chili powder

1 tsp cumin

2 whole cinnamon sticks

¼ tsp salt

3 cups water

1 (28 oz.) can diced tomatoes

1 (14 oz.) can no-salt-added black beans, rinsed

½ cup fresh cilantro, chopped

½ ripe avocado, diced


1. In a large soup pot, heat oil over medium.

2. Add onion and garlic, stirring often, about 2-3 minutes.

3. Add sweet potato, chili powder, cumin, cinnamon sticks and salt.

4. Stir together and add water and tomatoes. Bring to a boil, cover and reduce heat to simmer.

5. Cook 20 minutes or until sweet potatoes are tender.

6. Add beans and simmer until slightly reduced, about 8-10 minutes.

7. Remove from heat, discard cinnamon sticks and stir in cilantro. Top with avocado when serving.

Makes 4 servings. Per serving:


231 calories | 9g protein | 8g total fat | 1.5g saturated fat | 5g mono fat | 1.5g poly fat | 0mg cholesterol | 34g carbohydrate | 3g sugar | 11g fiber | 356mg sodium


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