SWEET POTATO & CHICKEN CHILI

MAKES 10 TO 12 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS

1 tbsp 1 kg 2 tbsp 1 tbsp 6

2

2

1

2

2 canola oil lean ground chicken chili powder dried oregano stalks celery, diced onions, diced sweet green peppers, diced sweet potato, peeled and grated 796 ml cans diced or stewed tomatoes

400 ml cans no-salt-added mixed beans, drained and rinsed ⅓ cup white vinegar

2 tbsp Dijon mustard

2 tsp salt

½ tsp pepper

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 5 minutes.

Stir in chili powder, oregano, celery, onions, green peppers, sweet potato, tomatoes, beans, vinegar, mustard, salt and pepper. Reduce heat to medium; cover and simmer, stirring often, for 1 hour. (Chili will thicken as it sits.)

PER EACH OF 12 SERVINGS about 152 cal, 12 g pro, 8 g total fat (2 g sat. fat), 16 g carb (4 g dietary fibre, 4 g sugar), 41 mg chol, 474 mg sodium, 299 mg potassium. % RDI: 8% calcium, 16% iron, 32% vit A, 43% vit C, 6% folate.