HISPANIC HERITAGE Cookbook FINAL

SWEETPOTATO CHILI

S O U P

Created exclusively for NCSPC by Tessa Nguyen, RD, LDN

INGREDIENTS • 2 (14.5 ounce) cans diced tomatoes with chilies

• 1 (14.5 ounce) can kidney beans • 1 (14.5 ounce) can black beans • 1 (14.5 ounce) can garbanzo beans • 1 pound lean ground beef 93% lean

• 1 large sweetpotato diced • 1 large bell pepper diced • 3 garlic cloves minced • 1 medium yellow onion diced • 2 tablespoons chili powder • 1 teaspoon ground cumin

• 1/4 teaspoon ground cinnamon • dried red chili flakes to taste • 2 cups low sodium vegetable stock or water

INSTRUCTIONS 1. Rinse all beans under cool water until water runs clear. 2. In a large slow cooker, add in all ingredients and stir well. 3. Set heat to low and cook chili for at least 4 hours 4. serve chili hot with any additional toppings of your choice.

Freezing: Cooked and mashed sweetpotatoes can be frozen for later use in airtight containers or freezer bags. Defrost in the refrigerator before using

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com