Cost

About $2.40 per serving

Ingredients

• 2 medium-sized sweet potatoes
• 1 level teaspoon cayenne pepper
• 1 heaping teaspoon ground cumin
• 1 level teaspoon ground cinnamon
• Salt and pepper
• 2 tablespoons olive oil
• 1 onion
• 1 red pepper
• 1 yellow pepper
• 2 cloves garlic
• 1 green chili
• 1 red chili
• 2 cans of beans (kidney, chickpea, or pinto)
• 2 cans chopped tomatoes

Instructions

Start by preheating the oven to 400˚F. Then peel the sweet potatoes and cut into small pieces (bite-sized). Sprinkle with cayenne, cumin, cinnamon, salt and pepper. Add olive oil and mix to coat. Once you do that, spread the potatoes out on a baking sheet and set aside.

Next, peel and chop the onion; deseed and chop the peppers; peel and finely chop the garlic. Deseed and finely chop the chilies. Put the sweet potatoes in the preheated oven for 40 minutes, or until soft and golden-brown. Place a large pot over a medium-high heat and add olive oil, onion, peppers, and garlic. Cook for 5 minutes. Mix in the chilies and spices; cook for another 5 to 10 minutes, or until softened. Stir often.

You’re almost done! Drain the beans, and add to the pot with the tomatoes. Stir and bring to a boil. Reduce to a medium-low heat and simmer for 25 to 30 minutes, or until thick. It’s okay to add a little water if it gets too thick. Add the roasted sweet potato and season to taste.

Nutritional Information

Approximate nutritional information per serving: Calories 428, Fat 9g, Protein 20g, Carbohydrate 70g, Sugar 28g, Salt 86mg, Fiber 17g

Inspiration from: http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-chilli/