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Sweet Potato Chili 2
Posted By archives On March 25, 2010 @ 2:15 pm In Beans and Legumes,Soups and Stews | 2 Comments
Submitted by: Maida
Adapted from The Meatless Gourmet: Easy Lowfat Favorites
by Bobbie Hinman
“Based on an interesting Mayan stew..” replacing the meat with sweet potatoes.
Makes 8 servings
1 cup chopped onion
1 cup chopped green pepper
1 15-ounce can tomato sauce (can use salt-free)
1 cup canned pineapple chunks (packed in juice), drained
1 cup water
1 ½ pounds cooked sweet potatoes, peeled and cut into 1-inch chunks
2 large Granny Smith apples, unpeeled, cut into 1-inch chunks
2 1-pound can kidney beans, rinsed and drained (or 4 cups of cooked beans)
2 teaspoons chili powder (to make hotter, add more or add chopped jalapeno pepper)
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground cinnamon
Heat 2 tbsp. water in a large pot over medium heat. Add onion and bell pepper. Cook, stirring frequently, until onion begins to brown, about 5 minutes.
Add remaining ingredients and bring mixture to a boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes.
Serve in bowls or spoon over brown rice.
Per serving: 225 Calories (kcal); 1g Total Fat; (3% calories from fat); 9g Protein; 48g Carbohydrate; 0mg Cholesterol; 774mg Sodium; 8 g Fiber
Food Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
4 Weight Watchers POINTS
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