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 1/2 teaspoon of ground cinnamon. Source: EatingWell.com, September 2019

Adam Hickman
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

357 calories; 12 g total fat; 2 g saturated fat; 730 mg sodium. 715 mg potassium; 52 g carbohydrates; 12 g fiber; 14 g sugar; 12 g protein; 90 mg calcium;