Sweet Potato Chili

This was dinner tonight and it was delicious!

We made both a PKU and Non-PKU version of this one.  Since we were cooking for an 18 month old (and because I didn't want to weigh it all out) we went with the taco season rather than traditional chili spices.  Once the PKU version is separated out you can go ahead and add chili powder, cumin, etc if you so desire.

Ingredients

• 1/2 onion, diced - (48g, 16 phe)
• 1 bell pepper, diced - (197g, 49 phe)
• 1/2 bag frozen corn (227g, 282 phe)
• 2 sweet potatoes, diced (642g, 501 phe)
• 28 oz can diced tomatoes (794g, 397 phe)
• 1/2 packet McCormick taco seasoning (18g, 129 phe)
• 1 cup water (free)

1374 mg phe / 1982g total weight = 0.69 mg/g

Instructions

• Cook onions in oil until slightly browned
• Add pepper, corn, sweet potatoes, tomatoes, taco seasoning, and water
• Bring to boil, reduce heat to low and cover for 20 minutes
• Move PKU portion to to smaller pot and continue to cook on low for another 20 minutes

Additional Ingredients for Non-PKU Version

• 2 cans of chili beans
• additional seasoning if desired

Additional Instructions For Non-PKU Version

• Add chili beans and additional seasoning
• Cook on low for 20 minutes

We made the Cambrooke Corn Bread recipe to go along with the chili and it was awesome!  Laurel ate a ton of it (as you can see, quite literally).