Sweet Potato Stew/Chili

Out of it today, will make more and post photo in subsequent post tomorrow

This makes 6 servings, 740 mg of sodium per serving (4420 mg total) based on the low-sodium broth we found, could vary depending on brand.

  • 1 onion, peeled and diced

  • 3 garlic cloves, minced

  • 2 tablespoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon oregano

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon cayenne pepper

  • 1 (14-oz) can of black beans, rinsed

  • 1 (14-oz) can of garbanzo beans, rinsed

  • 3 medium sweet potatoes, peeled and diced

  • 1 (28-oz) can fire roasted diced tomatoes, with juices

  • About 21 ounces low-sodium veggie broth (empty can of tomatoes filled about 3/4 full of broth)

Instructions

  1. Saute onions until they begin to soften. Add garlic and continue to saute for another minute or so. Add spices and continue to cook, stirring the whole time, for about 1 minute. Onion mixture should be well-coated and mixture very fragrant.

  2. Add beans, sweet potatoes, tomatoes and veggie broth and stir. Simmer covered for about 30-45 minutes on low heat. Remove lid and continue to cook for another 15-30 minutes, or until mixture is thickened to your liking.