Vegetarian Chili

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Serves: 4 servings

As an alternative to canned black beans, try using dried black beans instead.
One cup dried black beans makes about 1 can (540 mL) of cooked beans.
To prepare dried beans: Let soak in water overnight and rinse. Add an extra 2 cups of water to the chili and extend cooking time by at least 60 min or until dried black beans are tender (can take up to 3 hours).
Put leftovers away within 2 hours or sooner if they are in a warm location. Reheat leftoers to an internal temperature of 165ºF (74ºC). Discard uneaten leftovers after they have been reheated.

Ingredients
Onion	1 cup (250 mL), about 1 medium
Garlic	2 cloves
Sweet potatoes	3 cups (750 mL), about 2 potatoes
Olive oil	1 Tbsp (15 mL)
Chili powder	2 tsp (10 mL)
Ground cumin	1 tsp (5 mL)
Salt	¼ tsp (1 mL)
Black beans, drained and rinsed	1 can (540 mL)
Canned crushed tomatoes	1 cup (250 mL)
Low sodium vegetable stock	1 cup (250 mL)
Toppings:
Monterey jack cheese, shredded	¼ cup (60 mL)
Fat free Greek yogurt	¼ cup (60 mL)

Directions

Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
Gently rinse onion and garlic under cool running water. Scrub sweet potato with a clean vegetable brush then dice. Chop onion and mince garlic; set aside.
In a large pot, heat oil over medium heat. Add onion and garlic and sauté about 2 minutes.
While stirring add chili powder, cumin, salt and black beans and cook until fragrant.
Add sweet potatoes, tomatoes, and stock. Bring to a simmer and cook for 25 minutes or until sweet potatoes are cooked. If chili is too thick, add 1/2 cup (125 mL) water.
Top chili with cheese and yogurt.

Optional: Save 2 cups of Vegetarian Chili to make Stuffed Pasta Shells the next day.