Sweet Potato Chili with Avacado Cream Sauce

Yet another recipe that can be made to be diet friendly. This is what we're having for dinner tonight, but I just finished a gym workout - elliptical at the gym on strength program, only 1.18 miles, but I burned 301 calories. That program is a killer. It's 45 seconds of level 22 resistance, then 15 seconds of level 55 resistance, for 30 minutes. I'm super starving now! But alas, I ate my yogurt after lunch today, cuz I was hungry then, so I have nothing to eat now before the show tapes. BUT I will be putting the below deliciousness in my face by 945p tonight, I guarantee that! And thanks to Hubby for cooking dinner SO MUCH lately.

Here is is:

Sweet Potato Chili with Avocado Cream Sauce:

2 Tbsp Canola or Olive Oil
1 medium Onion, chopped
4-8 cloves of minced Garlic
4 cups Sweet Potato or yams (about 2 medium sweet potatoes), peeled, 1/4 inch diced
2 tbsp. Chili Powder
1 tsp Cumin
1 cup stock (we use veggie, but you don't have to) or Water
2 - 15 oz. cans Diced Tomatoes (undrained)
2 - 15 oz. cans Beans (kidney, pinto or red; undrained)
Cilantro or Radish Sprouts (for garnish)

Avocado Cream Sauce:
1 ripe Avocado, mashed
1/2 cup Plain Yogurt (fat free, if you're so inclined)
- whip together until smooth, and add salt and pepper to taste. You can also add some lime juice for added delicious.


For the chili:

- Heat oil in large skillet over medium-high. Add onion and saute for about 7 minutes, stirring frequently, until onions are translucent. Add garlic and sweet potatoes, stir and saute for about 4 minutes. Sprinkle with chili powder and cumin, and stir to coat veggies in spices. Stir in the stock (or water), scraping the brown bits from the bottom of the skillet.
- Stir in tomatoes and bring to a boil, then reduce heat to medium, cover and simmer for 10 minutes. Stir in beans, then re-cover and simmer until sweet potato is tender, about 5-10 minutes.
- Top bowls of chili with cheese (NON-diet version), and the avocado cream. You'll love it!