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Cuban Black Bean Chili

Try this delicious plant-based version of a familiar favorite. Like most chilis it tastes better the second or third day after the flavors have had a chance to blend. 


2 Tablespoons olive oil
1 sweet potato, peeled and cubed
1 cup chopped onion
½ cup chopped green bell pepper
1 clove garlic, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
2 15 oz. cans reduced sodium black beans, rinsed and drained
1 10 oz. can diced tomatoes and green chilis
14 oz reduced sodium vegetable broth

OPTIONAL ADD ONS Top with a wedge of lime or some fat-free plain greek yogurt for next level flavor!


In large Dutch oven, heat olive oil over medium-high heat. Add sweet potato and cook, stirring occasionally until lightly browned, about 8-10 minutes.

Add onion, bell pepper, garlic, cumin, chili powder, and oregano. Cook stirring frequently for 5 minutes.

Set 1 cup of the black beans aside. Add remaining beans, tomatoes, and broth to Dutch oven; bring to a boil. Reduce heat and simmer stirring occasionally for 20 minutes. In a small bowl, mash reserved beans. Stir into chili; cook until heated through, about 5 minutes.

Ladle into serving bowls.

Chef Tips: Mashing the beans is a way to thicken the soup without adding any extra ingredients. Greek yogurt makes an excellent substitute for sour cream, adding some extra protein and fewer calories to a popular garnish.

NUTRITION FACTS Per 1/3 cup serving: 237 Calories, 7 mg Cholesterol, 17 g Total Fat, 5 g Saturated Fat, 116 mg Sodium, 19 g Carbohydrate, 3 g Fiber, 6 g Protein.

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