- 5 teaspoons extra-virgin olive oil
- 1 large sweet potato, peeled and diced
- 1 large onion, diced small
- 4 cloves garlic, minced (= 2 tsp)
- 2 tablespoons chili powder
- 4 teaspoons ground cumin
- 1/2 teaspoon ground chipotle chili pepper
- 1/4 teaspoon salt
- 2 1/2 cups water
- 2 cans (14 ounce) low-sodium black beans, drained and rinsed
- 1 can (14 oz) fire-roasted diced tomatoes
- 4 teaspoons lime juice (fresh preferred)
- 1/2 cup chopped cilantro
Prep and freeze:
Label 3 gallon freezer bags as follows: 1. Sweet potatoes/oil/onion/garlic; 2. Beans/ tomatoes/lime juice; 3. Sweet Potato and Black Bean Chili. Write today’s date on this final bag ("recipe bag").
Label 2 pint freezer bags as follows: 1. Seasonings; 2. Cilantro
Place sweet potatoes, onions, oil and garlic in gallon freezer bag. Place seasonings in a pint freezer bag. Place beans, tomatoes and lime juice in a gallon freezer bag. Place cilantro in pint freezer bag.
Place all bags in dated gallon recipe bag. Press out air and seal. Freeze for up to 3 months.
Thaw and Cook:
Thaw overnight in refrigerator. Add sweet potato/onion mixture to a Dutch oven over medium-high heat. Cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add spices and cook, stirring constantly, for 30 seconds. Add water and bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes (do not overcook). Add beans, tomatoes and lime juice; increase heat to high just until mixture begins to boil, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro. Serve with desired toppings such as plain greek yogurt, sliced avocado, sliced green onion, or shredded cheddar cheese.
Nutrition information per 2 cup serving: 320 calories; 8g fat (1g sat); 560 mg sodium; 48g carbohydrates; 15g fiber; 0g added sugars; 13g protein
Adapted from: eatingwell.com