Vegetarian sweet potato chili
This vegetarian chili is packed with flavor.
We received the following comment on the Kaiser Permanente Facebook page from Sherry-Ann in Hawaii:
"This past Thursday night, Kaiser Hospital on Oahu was serving sweet potato chili for dinner. I was there because I needed to go to the after-hours care clinic. I just had to try some, along with their steamed vegetables ... it was delicious! I wish I could get the recipe."
Well, we tracked it down for Sherry-Ann and we're sharing it here. Thank you to the Food and Nutrition Services department at Kaiser Permanente Moanalua Medical Center for sharing your recipe!
Servings: 6
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
- 1 cup onion, chopped
- 1/4 cup green bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1 cup zucchini, chopped
- 1 cup carrot, chopped
- 1 1/2 teaspoons minced garlic
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1 cup water
- 3 cups tomato, diced
- 1 cup mild or medium salsa
- 3 cups sweet potato, peeled and cubed
- 1 28-ounce can red kidney beans, black-eyed peas, or garbanzo beans, drained
- 2 cups or 1 15-ounce can corn, drained
- Salt and pepper to taste
Directions
- In large soup pot, saute onion, bell peppers, zucchini, carrot, and garlic in oil for about 5 minutes or until tender.
- Stir in cumin, water, tomatoes, salsa, and sweet potato. Simmer for 20 minutes.
- Add beans and corn.
- Turn heat down to low and cook an additional 20 minutes. Season to taste with salt and pepper.
Nutrition information (per serving)
- Calories: 220
- Total fat: 4 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 210 mg
- Total carbohydrate: 43 g
- Dietary fiber: 9 g
- Total sugars: 4 g
- Protein: 10 g