It’s obvious I have a sweet potato addiction, but this came out really good!  I’m not one to normally make chili, but wanted to give it a shot.  This was super easy, healthy, and really cheap!  Definitely a good fall recipe to try!

Ingredients

3 sweet potatoes, cubed

1 can black beans *

1 can white chili beans *

1 can chili beans *

2 cans petite diced tomatoes *

1 can cannellini beans *

1 cup low-sodium chicken broth

2 tbsp olive oil

1 onion, diced

2 tbsp garlic, minced

2 cups corn (can be frozen or canned)

1 bag Uncle Ben’s brown basmati rice (or any kind of rice)

1 cup tortilla strips

1 bunch scallions

1 cup shredded cheese

2 limes

1 avocado

3 tbsp hot sauce

2 tbsp Mrs. Dash Southwest Chipotle seasoning

1 tbsp onion powder

1 tbsp garlic powder

1 tbsp cumin

1 tbsp chili powder

* These were all low-sodium and the black beans and cannellini beans should be rinsed!

Directions

Heat olive oil in large pot on medium heat.  Add garlic and onions and sauté until soft.  Add tomatoes, seasonings, and hot sauce.  Stir in sweet potato, beans, chicken broth, and corn.  Simmer until sweet potatoes are tender, about 30 minutes.    Serve on top of rice.  Top with lime, cheese, tortilla strips, avocado, and scallions.