Recipes

Sweet Potato Chili

Course/Meal: 
Main Ingredient: 
Makes: 
6 servings

A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish on a cold evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.

Ingredients: 
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 1/4 tsp (1 mL) cinnamon
  • 1/4 cup (50 mL) all purpose flour
  • 1 cup (250 mL) sodium reduced vegetable stock
  • 3 small sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
  • 1 can (28 oz/796 mL) diced tomatoes
  • 1 can (19 oz/540 mL) red kidney beans, drained and rinsed
  • 1 green pepper, diced
  • 3 cups (750 mL) cooked brown rice, hot
Directions: 

In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.

Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add freshly ground black pepper to taste. Serve over brown rice.

Nutrition Facts per serving:

Calories: 
385
Fat: 
4 g
Saturated: 
0 g
Cholesterol: 
0 mg
Sodium: 
506 mg
Potassium: 
963 mg
Carbohydrates: 
77 g
Fibre: 
12 g
Protein: 
12 g