Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Yield 6

Ingredients

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

Instructions

  • 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
Sweet Potato Chili
Amount per Serving
Calories
385
% Daily Value*
Fat
 
4
g
6
%
Sodium
 
506
mg
22
%
Carbohydrates
 
77
g
26
%
Fiber
 
12
g
50
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Acknowledgement
Developed by Emily Richards, PH Ec. ©2011 The Heart and Stroke Foundation of Canada
Reproduced with the permission of Heart and Stroke Foundation of Canada.

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