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Black Bean & Sweet Potato Chili

Active Time: 25 minutes • Total Time: 45 minutes • Serves: 4


1 tablespoon Schnucks vegetable or canola oil
2 large garlic cloves, coarsely chopped (1 tablespoon)
1 medium red or yellow onion, chopped (about 1-1/2 cups)
1 tablespoon chili powder
2 cans (15 to 16 ounces each) reduced-sodium black and/or pinto beans
1 jar (16 ounces) mild chunky salsa
2 medium sweet potatoes (about 12 ounces each), peeled and cut into 1/2-inch pieces (about 4 cups)
1 cup water
1 container (8 ounces) Schnucks light sour cream
1/4 cup chopped fresh cilantro leaves

1. In 4-quart saucepan, heat oil over medium-high heat. Add garlic and onion and cook, covered, 6 to 7 minutes or until tender, stirring occasionally. Add chili powder and cook 30 seconds, stirring. Add beans with their liquid, salsa, sweet potatoes and water; heat to boiling. Reduce heat to medium-low and cook 14 to 16 minutes or until potatoes are tender, stirring occasionally.

2. Meanwhile, in small bowl, combine sour cream and cilantro. Serve chili with cilantro cream. Makes about 9 cups.


Each serving: about 391 calories, 11 g total fat
(3 g saturated), 19 mg cholesterol, 1010 mg sodium,
69 g carbohydrate, 14 g fiber, 16 g protein