Black Bean Sweet Potato Chili
* COOK ONCE - EAT TWICE F = CAN BE FROZEN
Find more bone-loving recipes in my Comprehension Bone Health Program (CBHP) Waiting List here! See all recipes here.
1 large pot
1 cutting board
1 large onion peeled and chopped peeled and chopped 1 cup bell pepper color choices: green, red, orange, yellow - seeded and chopped 3 cloves garlic peeled and finely chopped 1 - 28 oz canned tomatoes or 3 fresh tomatoes (oxalates) 3 medium sweet potatoes peeled and cut into 1 inch cubes (oxalates) 1 - 16 oz canned black beans drained and rinsed 2 cups zucchini squash cubed 1 tbsp olive oil organic 2 tbsp chili powder 1 tsp ground cumin 1 tsp dried oregano 1/2 tsp ground pepper 1/4 tsp salt
In a large pot, heat the oil over medium heat. Add onions and bell pepper and cook until softened. Add tomatoes (if using canned, add the liquid), sweet potatoes, chili powder, cumin, oregano, salt and pepper and simmer for 20 minutes Add zucchini and canned beans. Cook until vegetables are tender and chili has thickened slightly.Adjust seasonings. Serve hot with choice of garnishes. Garnish suggestions: shredded cheese, dollop of plain full fat yogurt, avocado slices, chopped jalapeño chilies, chopped cilantro, fresh lime wedges. Product Recommendations: Canned beans - Eden Organic BPA free Tomatoes - Muir Glen Organic BPA free
These nutrition facts fare or 1 serving of your recipe. Total servings for this recipe: 2
Recommended Daily Allowance (RDA): Calcium: 1200mg, Magnesium: 320mg, Potassium: 4700mg K2: 90-180mcg, Protein: 50-80 grams
The nutritional information is automatically calculated and can vary based on ingredients and products used.
Calories: 147 kcal Carbohydrates: 28 g Protein: 3 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Sodium: 210 mg Potassium: 646 mg Fiber: 6 g Sugar: 7 g Vitamin A: 17791 IU Vitamin C: 48 mg Vitamin K: 10 µg Calcium: 60 mg Iron: 2 mg Magnesium: 47 mg Phosphorus: 93 mg Selenium: 2 µg Zinc: 1 mg