Black Bean Sweet Potato Chili

2 teaspoons olive oil

1 medium onion -- finely chopped

2 medium garlic clove -- minced

2 medium red bell pepper -- stemmed, seeded,

-- coarsely chopped 1 medium jalepeno -- seeded and minced

1 can low-sodium tomato juice -- divided (11.5oz)

1 tablespoon chili powder

1 teaspoon cumin

1/4 teaspoon ground red pepper

1/2 teaspoon salt

1 can low-sodium peeled and diced tomatoes --

undrained (14.5 oz) 1 cup vegetable or low-sodium chicken broth

1 large sweet potato or yam -- peeled, dice into

-- 1/2" piece 1 can low-sodium black beans -- drained, rinsed

-- (15-oz) 2 tablespoons cilantro -- (optional), minced

In a large pot, heat the oil over medium-low heat. When the pan is hot, add th e onion and a couple tablespoons water. Cover pan and cook 5 minutes, stirring occasionally. Add the garlic, bell peppers and jalapeno with about 1/4 cup of the tomato juice. Cover and cook 5 minutes, stirring occasionally. Stir in t he chili powder, cumin, cayenne and salt; stir 1 minute. Then add the remainin g tomato juice, tomatoes, broth and sweet potatoes. bring to a boil, cover and reduce the heat to a simmer. Cook 15, minutes, stirring occasionally. Stir i n the black beans and simmer, uncovered, 10 minutes. Stir in the cilantro, if

Per serving: 24 Calories; 2g Fat (61% calories from fat); 0g Protein; 2g Carboh ydrate; 0mg Cholesterol; 282mg Sodium

By Lisa Minor on Jun 24, 1998.