Prepare this Sweet Potato-Barbeque Chili for a flavorful entrée. Top this chili with fresh cilantro and avocados for the perfect finishing touch.
What You Need
Original recipe yields 8 servings
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil
1 onion, chopped
2 Tbsp. chili powder
1-1/2 lb. sweet potatoes (about 3), cut into 1/2-inch cubes
2 cans (28 oz. each) no-salt-added diced tomatoes, undrained
1 can (15.5 oz.) black beans, rinsed
1/2 cup KRAFT Hot & Spicy Barbecue Sauce
1 cup frozen corn
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Let's Make It
Heat dressing in Dutch oven or large deep skillet on medium heat. Add onions; cook and stir 3 to 4 min. or until crisp-tender.
Stir in chili powder; cook 1 min. Add potatoes, tomatoes, beans and barbecue sauce; mix well. Bring to boil; cover. Simmer on medium-low heat 25 min. or until potatoes are tender, stirring occasionally.
Stir in corn; cook 5 min., stirring occasionally.
Top this chili with chopped fresh cilantro and avocados before serving.
This easy-to-make chili can be prepared ahead of time. Cool, then refrigerate up to 24 hours. Or, freeze in airtight container up to 2 months. If frozen, thaw in refrigerator, then reheat just before serving.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 11g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.