Spooky Chili
  • 1tablespoon olive oil
  • 3cloves garlic, minced
  • 1 large onion, chopped
  • 1 large orange bell pepper, seeded and diced large
  • 1 1/2 cups (about 4 ounces) fresh mushrooms, chopped
  • 1 medium sweet potato, peeled and diced
  • 1/2tablespoon ground cumin
  • 1/2tablespoon chili powder
  • 1 chipotle pepper in adobo (from a can), minced
  • 2tablespoons tomato paste
  • 2cups salt-free vegetable broth or water
  • 1(28 ounce) can diced tomatoes, with juices
  • 1 (28 ounce) can salt-free black beans, rinsed and drained
  • Chopped fresh cilantro, for garnish
  1. Heat olive oil over medium heat in a large soup pot. Add garlic and onion; sauté for 1–2 minutes, and then add bell pepper, mushrooms, and sweet potato. Saute for 3–5 minutes.
  2. Add cumin, chili powder, chipotle, and tomato paste, stirring well. Stir in broth or water, tomatoes, and beans. Bring to a boil, reduce heat, and simmer, partly covered, for 30–45 minutes, until sweet potatoes are tender. Season to taste with salt and pepper; sprinkle with cilantro.
Recipe Notes
Nutrition Facts
Spooky Chili
Amount Per Serving
Calories 213 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 331mg 14%
Total Carbohydrates 36g 12%
Dietary Fiber 10g 40%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 213 cal, 3g fat (2g mono, 1g poly, 0g sat), 0mg chol, 3g protein, 36g carb, 10g fiber, 331mg sodium