Fall Recipes
September 22, 2022
Sweet Potato & Black Bean Chili
Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.
Ingredients
- 1 Tbsp plus 2 tsp extra-virgin olive oil
- 1 medium/large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 Tbsp chili powder
- 4 tsp ground cumin
- 1⁄2 tsp ground chipotle chili
- ¼ tsp salt
- 2 1⁄2 cups water
- 2 15-oz cans black beans, rinsed
- 1 14-oz can diced tomatoes
- 1⁄2 cup chopped fresh cilantro
Directions
Heat oil in a Dutch oven over medium/high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about four minutes.
Add garlic, chili powder, cumin, chipotle and salt, and cook, stirring constantly, for 30 seconds.
Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.
Reduce heat and simmer until slightly reduced, about five minutes.
Remove from heat and stir in cilantro.
Nutrition Facts
Serving Size: about 2 cups
- 323 calories
- 12.5g protein
- 54.7g carbs
- 15.6g dietary fiber
- 13.1g sugars
- 7.6g fat
- 1.1g saturated fat
Chicken & White Bean Soup
Once again, rotisserie chickens can really relieve the dinner-rush pressure--especially in this Italian-inspired soup.
Ingredients
- 2 tsp extra-virgin olive oil
- 2 leeks, white and light green parts only, cut into ¼-inch rounds
- 1 Tbsp chopped fresh sage or ¼ tsp dried
- 2 14-oz cans reduced-sodium chicken broth
- 2 cups water
- 1 15-oz can cannellini beans, rinsed
- 1 2-lb roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)
Directions
Heat oil in a Dutch oven over medium/high heat. Add leeks and cook, stirring often, until soft, about three minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken, and cook uncovered, stirring occasionally, until heated through, about three minutes. Serve hot.
Nutrition Facts
Serving Size: 1 1⁄2 cups
- 248 calories
- 35.1g protein
- 14.8g carbs
- 4g dietary fiber
- 1.3g sugars
- 5.8g fat
- 1.4g saturated fat
Source: EatingWell