Three Bean Chili

Three Bean Chili-Dr. Phil

Hands-on time: 25 minutes| total time: 1 hour | makes 4 servings

2 t olive oil
1 large onion, chopped
2 ribs celery, thinly sliced
1 large green bell pepper, cored, seeded and chopped
2 garlic cloves, minced
2 T chili powder
2 t ground cumin
1 (14 oz) can. no salt diced tomatoes
1 cup canned great northern beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup red kidney beans, drained and rinsed
2 cups, no salt, fat free vegetable broth
1 medium sweet potato, peeled
1/2 t salt

1. Heat oil in large saucepan or pot set over medium heat. Add the onion, celery, and green pepper. Cook, stirring until fragrant, about 3 minutes. Add the garlic and cook 30 seconds, then stir in the chili powder and cumin. Cook another 20 seconds, until aromatic.
2. Pour in the tomatoes, beans, and broth and bring to a simmer.
3. Using the large holes of a box grater, grate the sweet potato into the chili. Cover, reduce heat to low, and simmer slowly, stirring occasionally, until thickened, about 40 minutes. Stir in the salt and let stand at room temperature for 5 minutes before serving.