Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
24
High
Nutrition per serving
Calories420.6 kcal (21%)
Total Fat18.5 g (26%)
Carbs50 g (19%)
Sugars8.8 g (10%)
Protein14.9 g (30%)
Sodium1207.2 mg (60%)
Fiber13.6 g (49%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 teaspoonschili powder
2 teaspoonscumin powder
1 teaspoongarlic powder
1 teaspoononion powder
1 teaspoonpaprika
cinnamon
cocoa powder
salt
pepper
to taste
2 tablespoonsolive oil
0.5red onion
chopped
2 clovesgarlic
1carrot
large, chopped
1bell pepper
chopped
1sweet potato
large, small cubed
2 cupschicken broth
or vegetable
1can black beans
drained
1can garbanzo beans
drained and rinsed
1 tablespoonsriracha
optional
1 tablespoonbbq sauce
optional
shredded cheese
Toppings
sour cream
avocado
tortilla strips
jalapeño
Instructions
Step 1
In a small bowl mix together spices, set aside.
Step 2
In a pot- add olive oil, onion, carrots, bell pepper and garlic. Cook for 3-5 minutes. Add in sweet potato. Continue cooking for 10 minutes until veggies softened.
Step 3
Sprinkle in half of spice blend, mix well.
Step 4
Pour in chicken or vegetable broth and cover. Simmer for 25-30 minutes until chili begins to thicken. Stir in rest of spice blend, beans, optional bbq sauce and sriracha. Leave uncovered and cook for 15 minutes or so. (The potatoes will begin to fall apart, which is good and adds to the thickeness of the chili).
Step 5
Once desired thickness is reached. Serve with toppings of your choice.
Step 6
Enjoy!
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Notes
2 liked
1 disliked
Delicious
Makes leftovers
Easy
Go-to
One-dish