Recipe: Sweet Potato and Pork Chili

Makes: 4 servings 

Ingredients

• 1 tablespoon canola oil
• 1 1/2 cups chopped white onion
• 1 medium carrot, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 large sweet potato, peeled and diced
• 3/4 pound boneless center-cut pork loin, cut into 1/2-inch cubes
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon unsweetened dark-chocolate powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• 2/3 cup low-sodium vegetable stock
• 1 14 ounce can diced tomatoes
• 1 chipotle pepper in adobo sauce, diced
• 1 tablespoon adobo sauce
• 1 15 ounce can navy beans, rinsed and drained
• 1/2 cup chopped fresh cilantro (plus more for serving, optional)
• 4 tablespoons nonfat Greek yogurt (optional)

Sweet Potato and Pork Chili

Directions

1. Heat the oil in a large pot over medium-low heat. Add the onion, carrot, celery, garlic and sweet potato; cook 8 to 10 minutes, until tender. Season the pork with the salt and black pepper; add the meat to pot and cook until browned, stirring frequently, about 5 minutes.
2. Mix in the chili powder, cumin, dark-chocolate powder, oregano and cinnamon; cook 2 minutes. Add the vegetable stock, tomatoes, chipotle pepper and adobo sauce; stir, then bring to boil. Reduce heat to low; cover pot and simmer, stirring occasionally, until pork is tender, about 1 hour. Stir in the navy beans and cilantro; cook until heated through, about 3 minutes. Serve the chili topped with more cilantro and a dollop of yogurt if desired.