Black Bean and Sweet Potato Chili - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sara Foster
Serve this over a bed of steamed rice mixed with lots of fresh cilantro. It's also delicious over grilled chicken breasts or as an enchilada filling.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 red bell pepper, cored, seeded, and chopped
- 1 green bell pepper, cored, seeded, and chopped
- 2 jalapeño peppers, seeded and diced
- 2 medium sweet potatoes, diced
- 3 large garlic cloves, minced (about 2 tablespoons)
- 2 to 3 tablespoons chili powder
- 1 to 2 teaspoons sea salt
- 1 to 2 teaspoons ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 to 2 teaspoons dried basil
- 1/4 to 1/2 teaspoon dried marjoram
- 1 bay leaf
- 1 (14.5-ounce) can diced tomatoes
- 2 (14-ounce) cans vegetable or chicken broth
- 2 (15-ounce) cans black beans, rinsed and drained
- Juice of 1 lime (about 2 tablespoons)
- Garnishes: chopped fresh cilantro, green onion slices
Instructions
- Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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