Charlie saw this recipe in the UnitedHealthcare Renew magazine, and suggested we try it. So we did. It’s called chili, but it has NO chili pepper in it, so I maintain it’s a stew. Whatever you call it, it was delicious!
White Bean and Sweet Potato Chili
from UnitedHealthcare Renew magazine
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cups diced sweet potato, winter squash or pumpkin (I used sweet potato)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon ground dried turmeric
- 1/4 teaspoon ground cinnamon
- salt and fresh ground black pepper to taste
- 1/4 cup basmati or jasmine rice, rinsed (I used basmati)
- 1 (15 ounce) can cannellini or Great Northern beans, drained and rinsed
- 3 cups chicken broth (I used vegetable bouillon)
- 1 cup baby spinach or kale, coarsely chopped (I used kale)
- fresh cilantro, avocado and wedge of lime for serving (I didn’t have these, so didn’t use ’em)
Heat the oil in a medium saucepan and add onion, celery and sweet potato with the spices. Cook for 5 minutes until fragrant, and then add the rice and stir to coat.Add the beans, broth and stir to mix. Cover and simmer the soup for 15 minutes over low heat until rice is cooked, stirring occasionally. Stir in the spinach or kale. Season with salt and fresh ground black pepper to taste. Serve in bowls topped with fresh cilantro, avocado slices and a lime wedge on the side. Serve with a whole grain tortilla or 1/2 piece of whole grain bread. Add a spoon of low-fat plain Greek yogurt or low-fat cheese if you like.Serves 4. Calories: 364, Total Fat: 10.2g, Saturated Fat: 1.7g, Cholesterol: 0mg, Sodium: 118.9mg, Carbs: 56.8g, Dietary Fiber: 11.5g,Sugar: 4.9g,Protein:15.2g
It was so good, I forgot to take a picture in the bowl, so I had to take a picture of what was left in the pot.
A WRITING PROMPT BASED ON MY POST: A character gets an idea from an article in a magazine.