Thanks to the addition of sweet potato and canned beans, each serving of this hearty black bean chili has 14 grams of fiber and over a day’s worth of vitamins A and C. In order to view the video, please allow Manage Cookies
The flavor is slightly sweet from the sweet potato, and the black beans add a nice dose of protein to the recipe, too. By the way, when you drain and rinse canned beans, you wash away 40 percent of the sodium.
Healthy Recipe: Not-Your-Average Sweet Potato Fries
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Recipe by Liz Weiss, MS, RDN, host of Liz’s Healthy Table podcast and blog.
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Makes 5 servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Ingredients
1 medium sweet potato (11 ounces), peeled and cut into ½-inch dice (2 cups) 1 medium red bell pepper, cut into ½-inch dice (1 generous cup) 1 tablespoon + 2 teaspoons extra virgin olive oil, divided 1 bunch green onions, trimmed and cut into thin rounds (reserve about ¼ cup for a topping) One 26-ounce can crushed tomatoes One 15-ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed 2 teaspoons ground cumin 1 teaspoon chili powder ½ teaspoon garlic powder Zest of 1 lime Juice of 1 lime ½ cup roughly chopped fresh cilantro, optional Optional toppings: cilantro, plain Greek yogurt, shredded cheese, green onion, avocado
How to make it
Preheat the oven to 425 degrees F. Place the sweet potatoes and red bell peppers in a large bowl with 1 tablespoon olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to a large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through. Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven or saucepan over low heat. Add the green onion and cook, stirring frequently, until golden, about 3 minutes. Raise the heat and add the tomatoes, beans, corn, cumin, chili powder, and garlic powder. Bring to a simmer. Stir in the cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes. Stir in the lime zest, lime juice, and cilantro as desired. Serve with optional toppings.
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Thanks to the addition of sweet potato and canned beans, each serving of this hearty black bean chili has 14 grams of fiber and over a day’s worth of vitamins A and C.
In order to view the video, please allow Manage Cookies
The flavor is slightly sweet from the sweet potato, and the black beans add a nice dose of protein to the recipe, too. By the way, when you drain and rinse canned beans, you wash away 40 percent of the sodium.
Healthy Recipe: Not-Your-Average Sweet Potato Fries
Read article
Recipe by Liz Weiss, MS, RDN, host of Liz’s Healthy Table podcast and blog.
Healthy Recipe: Not-Your-Average Sweet Potato Fries
Read article
Healthy Recipe: Not-Your-Average Sweet Potato Fries
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 5 servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Ingredients
1 medium sweet potato (11 ounces), peeled and cut into ½-inch dice (2 cups) 1 medium red bell pepper, cut into ½-inch dice (1 generous cup) 1 tablespoon + 2 teaspoons extra virgin olive oil, divided 1 bunch green onions, trimmed and cut into thin rounds (reserve about ¼ cup for a topping) One 26-ounce can crushed tomatoes One 15-ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed 2 teaspoons ground cumin 1 teaspoon chili powder ½ teaspoon garlic powder Zest of 1 lime Juice of 1 lime ½ cup roughly chopped fresh cilantro, optional Optional toppings: cilantro, plain Greek yogurt, shredded cheese, green onion, avocado
How to make it
Preheat the oven to 425 degrees F. Place the sweet potatoes and red bell peppers in a large bowl with 1 tablespoon olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to a large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through. Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven or saucepan over low heat. Add the green onion and cook, stirring frequently, until golden, about 3 minutes. Raise the heat and add the tomatoes, beans, corn, cumin, chili powder, and garlic powder. Bring to a simmer. Stir in the cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes. Stir in the lime zest, lime juice, and cilantro as desired. Serve with optional toppings.
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Makes 5 servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Ingredients
1 medium sweet potato (11 ounces), peeled and cut into ½-inch dice (2 cups) 1 medium red bell pepper, cut into ½-inch dice (1 generous cup) 1 tablespoon + 2 teaspoons extra virgin olive oil, divided 1 bunch green onions, trimmed and cut into thin rounds (reserve about ¼ cup for a topping) One 26-ounce can crushed tomatoes One 15-ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed 2 teaspoons ground cumin 1 teaspoon chili powder ½ teaspoon garlic powder Zest of 1 lime Juice of 1 lime ½ cup roughly chopped fresh cilantro, optional Optional toppings: cilantro, plain Greek yogurt, shredded cheese, green onion, avocado
How to make it
Preheat the oven to 425 degrees F. Place the sweet potatoes and red bell peppers in a large bowl with 1 tablespoon olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to a large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through. Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven or saucepan over low heat. Add the green onion and cook, stirring frequently, until golden, about 3 minutes. Raise the heat and add the tomatoes, beans, corn, cumin, chili powder, and garlic powder. Bring to a simmer. Stir in the cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes. Stir in the lime zest, lime juice, and cilantro as desired. Serve with optional toppings.
Makes 5 servings
Prep time 15 minutes min.
Cook time 30 minutes min.
Prep time 15 minutes min.
Cook time 30 minutes min.
Prep time
15 minutes min.
Cook time
30 minutes min.
Ingredients
- 1 medium sweet potato (11 ounces), peeled and cut into ½-inch dice (2 cups)
- 1 medium red bell pepper, cut into ½-inch dice (1 generous cup)
- 1 tablespoon + 2 teaspoons extra virgin olive oil, divided
- 1 bunch green onions, trimmed and cut into thin rounds (reserve about ¼ cup for a topping)
- One 26-ounce can crushed tomatoes
- One 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- Zest of 1 lime
- Juice of 1 lime
- ½ cup roughly chopped fresh cilantro, optional
- Optional toppings: cilantro, plain Greek yogurt, shredded cheese, green onion, avocado
How to make it
Preheat the oven to 425 degrees F. Place the sweet potatoes and red bell peppers in a large bowl with 1 tablespoon olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to a large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through. Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven or saucepan over low heat. Add the green onion and cook, stirring frequently, until golden, about 3 minutes. Raise the heat and add the tomatoes, beans, corn, cumin, chili powder, and garlic powder. Bring to a simmer. Stir in the cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes. Stir in the lime zest, lime juice, and cilantro as desired. Serve with optional toppings.
Preheat the oven to 425 degrees F.
Place the sweet potatoes and red bell peppers in a large bowl with 1 tablespoon olive oil and toss to coat. Sprinkle liberally with kosher salt and black pepper. Transfer to a large, foil-lined rimmed baking sheet and roast until tender, about 20 minutes. Toss halfway through.
Meanwhile, heat the remaining 2 teaspoons of oil in a Dutch oven or saucepan over low heat. Add the green onion and cook, stirring frequently, until golden, about 3 minutes.
Raise the heat and add the tomatoes, beans, corn, cumin, chili powder, and garlic powder. Bring to a simmer. Stir in the cooked sweet potatoes and bell peppers and continue to simmer, stirring occasionally, until heated through, about 5 minutes.
Stir in the lime zest, lime juice, and cilantro as desired.
Serve with optional toppings.
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Class It Up With The International Mountains Whiskey Glasses
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