Creamy Sweet Potato Chili

Great northern beans are a type of legume and are loaded with plant protein, fiber, complex carbohydrates, antioxidants, vitamins and minerals—like potassium, magnesium, zinc and iron. Eating more legumes has been linked to a healthier heart and gut and reduced inflammation. 

As evidenced by its deep orange color, sweet potato is loaded with antioxidants and vitamins A and C. The fiber in sweet potato will help fill you up and provide food for your beneficial gut bacteria. You may have a healthier heart and gut by regularly eating sweet potatoes. 

Ingredients

• 2 (15-ounce) cans no-salt-added great northern beans, rinsed, divided

• 1 tablespoon canola oil

• 1 large sweet potato, scrubbed and coarsely chopped (about 3½ cups)

• 1 medium yellow onion, chopped (about 2 cups)

• 4 large cloves garlic, finely chopped (about 2 tablespoons)

• 1 teaspoon ground cumin

• ¼ teaspoon salt

• 3 cups unsalted vegetable broth

• 1 cup water

• 1 (4-ounce) can chopped green chiles, undrained

• 4 ounces reduced-fat cream cheese

• Fresh cilantro leaves for garnish (optional)

• Lime wedges for serving (optional)

Directions

• Place 1 cup beans in a small bowl; mash until smooth.

• Heat 1 tablespoon oil in a large Dutch oven over medium-high heat; add sweet potato and onion; cook, stirring often, until the onion is beginning to soften and lightly golden brown, about 5 minutes.

• Add garlic, 1 teaspoon cumin and ¼ teaspoon salt; cook, stirring constantly, until fragrant, about 30 seconds.

• Add the mashed beans, the remaining whole beans, 3 cups broth, 1 cup water and 1 (4-ounce) can chiles; bring to a boil over medium-high heat, stirring occasionally.

• Reduce heat to medium; cook, stirring occasionally, until the sweet potatoes are tender, 15 to 20 minutes.

• Remove from heat; stir in 4 ounces cream cheese until melted, 1 to 2 minutes.

• Garnish with cilantro leaves and serve with lime wedges, if desired.