Heart Healthy Black Bean Chili

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Heart Healthy Black Bean Chili

2 tablespoons extra-virgin olive oil

1 large onion, chopped

1 green bell pepper, chopped

1 large sweet potato, peeled and cut into ½-inch pieces

4 cloves garlic, minced

2 tablespoons chili powder

1/2 teaspoon ground cumin

2 cans (15 ounces each) black beans, rinsed and drained

2 cans (14.5 ounces each) no-salt-added whole tomatoes with juice, chopped

1 can (4.5 ounces) chopped green chiles, drained

1 ripe avocado, halved, pitted, peeled and chopped

 

 

 

 

In large saucepan, heat oil over medium-high heat. Add onion, bell pepper and

sweet potato and cook 5 minutes, stirring frequently. Add garlic, chili powder

and cumin and cook 1 minute longer. Stir in beans, tomatoes and chile peppers.

Bring to a boil. Reduce heat to medium-low and simmer 12 minutes, or until

potato is tender. Spoon chili into bowls and top each serving with some avocado.

 

Makes 6 servings.

 

Source: " WomenHeart's All Heart Family Cookbook, " by Kathy Kastan and Suzanne

Banfield (Rodale, 2008, $29.95).

Formatted by Chupa Babi: 06.03.08

 

" A heart healthy and flavorful version of a vegetarian favorite. "

 

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