Black Bean & Sweet Potato Chili with Crunchy Tostadas & Avocado

Black Bean & Sweet Potato Chili with Crunchy Tostadas & Avocado

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From: EatingWell.com, September 2019

This easy chili recipe comes together very quickly, making it a great weeknight soup (or last-minute dinner anytime). This chili has a ton of flavor and tastes light and clean, yet it's filling and has a hearty texture. If you don't have a cinnamon stick, you can substitute with a ½ teaspoon of ground cinnamon.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons olive oil
  • 1½ cups chopped red onion (from 1 small onion)
  • 1 cup chopped red bell pepper (from 1 small pepper)
  • 1⅛ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • ½ teaspoon crushed red pepper
  • 2 (15 ounce) cans no-salt-added fire-roasted tomatoes
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • 2 cups chopped peeled sweet potato (from 1 large sweet potato)
  • 2 cups unsalted chicken broth
  • ½ cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tostada shells, coarsely crushed (about ¾ cup)
  • ½ coarsely mashed avocado

Preparation

  • Prep

  • Ready In

  1. Heat oil in a large, heavy pan over medium-high. Add onion, bell pepper, salt, cumin, cinnamon stick and crushed red pepper; cook, stirring occasionally, until onion is almost tender, about 4 minutes. Add tomatoes, beans, sweet potato and broth; bring to a boil over high, stirring occasionally. Reduce heat to medium-low; cover and cook until sweet potatoes are tender, about 20 minutes. Remove and discard cinnamon stick. Stir in cilantro and lime juice. Divide chili evenly among four bowls; sprinkle evenly with tostadas and avocado.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 357 calories; 12 g fat(2 g sat); 12 g fiber; 52 g carbohydrates; 12 g protein; 14 g sugars; 0 g added sugars; 90 mg calcium; 730 mg sodium; 715 mg potassium
  • Carbohydrate Servings:

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