Dinner – Black Bean & Sweet Potato Chili (serves 6 at ~1 ½ cups each)

Servings: 1 legume, 1 oil, 2 cat. 1 veg, 1 cat. 2 veg

230 calories, 38g carbohydrates, 10g protein, 6g fat per serving

• 2 medium sweet potatoes or yams
• > 28 oz can diced tomatoes, undrained
• 2 Tbsp olive oil
• > 4 oz can chopped mild green chilies
• 1 cup chopped onion
• > 2 tsp ground cumin
• 2-3 garlic cloves
• > ½ tsp dried oregano
• 1 medium red bell pepper, diced
• > Sea salt to taste
• 2 cans black beans, drained and rinsed
• > Fresh cilantro for garnish (optional)

Bake sweet potatoes at 350 degrees until slightly firm, but not soft. When cool, peel and dice in ¾ inch cubes. Set aside. Heat oil in soup pot or Dutch oven. Add garlic and onion and sauté over medium heat until golden brown. Add remaining ingredients and heat. Cover and simmer for 15 minutes. Add diced sweet potatoes and continue to simmer until vegetables are tender, 10-15 minutes. Add salt to taste. Taste improves if allowed to stand for 1-2 hours before serving. Reheat and serve with chopped cilantro for garnish.