Chili Surprise

Ingredients:black bean chili
4 carrots diced
1 sweet potato, peeled and diced
1 Tbsp olive or vegetable oil
½ large onion, diced
1 medium red bell pepper, seeded and diced
2 cloves garlic, minced
½ Tbsp chili powder
½ Tbsp ground cumin
1 tsp ground chipotle pepper
¼ tsp salt
1/8 tsp ground black pepper
2 (15 ounce) cans tomato puree
2 (15 ounce) cans petite diced tomatoes
2 (15 ounce) cans black beans, drained and rinsed
2 (15 ounce) cans cannellini or other white beans, drained and rinsed

1. Bring a medium pot of water to a boil. Add half the carrots and potato and boil until soft, about 10 min. Mash the carrots and potato by hand or puree them in a blender.
2. In a large stockpot, over moderate heat, warm the olive or vegetable oil. Add the onion, bell pepper, garlic and the remaining carrots and sweet potato and sauté until soft, about 5 minutes. Add the chili powder, cumin, chipotle pepper, salt and pepper and cook for 3 minutes. Add the tomato puree and tomatoes and sweet potato and carrot puree and stir well to combine. Add the black and cannellini beans and simmer for 30 min.

181 calories, 8 g protein, 32 g carbohydrate, 2.5 g fat, 863 mg sodium


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