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Sweet potato chili with avocado

Recipe Information

Description:
Sweet potato chili with avocado is a delicious Middle Eastern recipe usually served as a main dish. It requires about 10 minutes of prep time and about 30 minutes of cooking time for a combined total time of 40 minutes. The overall cooking skill level is considered intermediate. This recipe will yield 8 servings if prepared as directed.
Servings 8
Preparation Time 10 Minutes
Cook Time 30 Minutes
Total Time 40 Minutes
Difficulty Intermediate
Main Ingredient Sweet Potatoes
Category Vegetables
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Soup
Cuisine Middle Eastern
Cook Method Sautéing; Boiling
Diet

Ingredients

  • Chili

    • 2 tablespoons olive oil

    • 1 medium yellow onion

    • 4 cloves garlic, minced

    • 4 cups sweet potato, peeled and cubed

    • 2 tablespoons chili powder

    • 1 teaspoon ground cumin

    • 1 cup vegetable stock

    • 2 (15 ounces each) cans diced tomatoes

    • 2 (15 ounces each) cans kidney beans

  • Avocado cream

    • 1 medium avocado, mashed

    • 1/2 cup plain fat-free yogurt

    • Salt to taste

    • Black pepper to taste

Directions

  • In a large skillet, heat the oil over medium-high heat. Cook the onion until translucent, stirring frequently. Add the garlic and sweet potato cubes and cook for 5 minutes, stirring frequently.

  • Add the chili powder and cumin and stir until well mixed. Pour in the vegetable stock and diced tomatoes and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the beans and simmer for 10 more minutes. Remove from heat.

  • In a small bowl, combine the mashed avocado with yogurt, salt, and pepper and stir until smooth.

  • Serve the chili with avocado cream on top.

Nutrition (per serving)

  • Calories: 300 cal

  • Total fat: 8g

  • Cholesterol: 1mg

  • Sodium: 633mg

  • Carbohydrate: 49g

  • Fiber: 14g

  • Protein: 11g