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  • 2 tablespoons Filippo Berio® Extra Virgin Olive Oil
  • 1 medium yellow onion, chopped
  • 1 large jalapeño pepper, seeded and finely chopped
  • 5 medium tomatoes, chopped
  • 3 garlic cloves, minced
  • 2 teaspoons grated, peeled fresh ginger
  • 1/2 teaspoon Food Club ground cinnamon
  • 1/2 teaspoon Food Club salt
  • 4 cups diced sweet potatoes
  • 4 cups low sodium vegetable broth
  • 2 cans (15 ounces each) reduced sodium black beans, drained and rinsed
  • 1 tablespoon Full Circle Organic honey
  • Optional garnishes: plain Greek yogurt, coarsely chopped fresh cilantro


  1. In large saucepot, heat oil over medium heat. Add onion and jalapeño; cook 3 minutes, stirring occasionally. Add tomatoes; cook 5 minutes or until tomatoes have broken down and onion is soft, stirring occasionally. Stir in garlic, ginger, cinnamon and salt; cook 1 minute.
  2. Add potatoes and broth; increase heat to medium-high and heat to simmering. Reduce heat to medium-low; cook 10 minutes or until potatoes are tender, stirring occasionally. Add beans and honey; cook 15 minutes or until thickened, stirring occasionally. Serve chili topped with yogurt and/or cilantro, if desired. Makes about 8 cups.

  • 211 Calories
  • 4g Fat (1g Saturated)
  • 0mg Cholesterol
  • 458mg Sodium
  • 41g Carbohydrates
  • 3g Fiber
  • 8g Protein