BLACK BEAN SWEET POTATO CHILI

The Husband has decided to give up gluten.  No, he is not allergic and does not have celiac disease.  He thinks it will jumpstart him into eating healthier and help him drop a few pounds.  (Let me be the first to say, he is one of those lean folks anyway, so he’ll likely lose a few lbs by just thinking about it!)  Since he has absolutely NO idea what gluten is, NO idea what foods contain gluten and, more often than not, can’t even remember the word, gluten, it has been a little challenge. Being the supportive wife that I am, I have told him to simply not eat white.  No white rice, bread or pasta.  He still calls or texts me with questions about what he can or cannot eat.  Again, being the good and supportive wife, I patiently tell him to simply not eat white.  

Loving the new interest the Husband has in his meals, last night I made  a really good black bean chili, which is one of his favorites.  It is loaded with protein, vegetables and good carbs.  It was a little different from my usual black bean chilis due to the addition of sweet potato.  I’ll be honest and say I wasn’t sure about sweet potatoes in my chile.  I liked it.  So did he.  

It turned out much prettier than the photos show.  It has great color and nice chunks of carrots and sweet potatoes.  Promise!

I only share what we actually eat and like, so here it is:

BLACK BEAN AND SWEET POTATO CHILI

Ingredients:

• 2 cloves garlic, minced
• 1 small onion, diced
• 2 small sweet potatoes, peeled and chopped
• 2 medium carrots, sliced
• 1/2 yellow bell pepper, chopped (optional)
• 2 tbsp olive oil
• 1 15 ounce can black beans
• 1 15 ounce can diced tomatoes or tomato sauce
• 1/2 cup vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne (or to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

Garnish with diced avocado or shredded cheese

Nutritional information (per serving):
Calories: 427, Calories from Fat: 67
% Daily Value: 
Total Fat: 7.5g, 12% / Saturated Fat: 1.2g, 6% Trans Fat: 0g
Cholesterol: 0mg
Sodium: 368mg, 15%
Total Carbohydrates: 72.0g, 24%
Dietary Fiber: 17.3g, 69%
Protein: 21.4g
Vitamin A 289%, Vitamin C 65%, Calcium 15%, Iron 31%