Place the cherries in a dish of warm water and let soak for 2 to 3 minutes. Drain and try to rinse off any of the oil used in processing the cherries. Repeat, soaking, draining and rinsing the cherries again. Set aside.
Microwave or steam the sweet potato cubes until they are soft, and set aside.
In a large pot over medium heat, cook the onion and bell pepper in a little water until soft, about 5 minutes. Add the garlic and cook, stirring, for 2 to 3 minutes, until fragrant.
Add the roasted pepper, chili powder, mustard cumin, tomatoes, and broth. Cook for 2 to 3 minutes over medium heat as the flavors meld together. Increase to high heat and bring the mixture to a boil, then reduce to medium-low heat and simmer for 5 minutes.
Add the drained cherries, seemed sweet potatoes, black beans, kidney beans, corn, and half the cilantro. Connie cooking and stirring on medium-low heat for at least 10 minutes, until well incorporated and the flavors mingle. Simmering longer does not hurt when it comes to chili as long as you remember to stir occasionally.
Serve with remaining cilantro and diced jalapeño to your liking. It is also delicious over brown rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (478g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 13 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 167.5mg||6 %|
|Potassium 992.4mg||26 %|
|Total Carbohydrate 63.8g||19 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 49.9g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 293
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