Chipotle Chili With Sweet Potatoes And Brussel Sprouts

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The PPK
Nutrition per serving    (USDA % daily values)
CAL
168
FAT
15%
CHOL
0%
SOD
34%

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Ingredients for 8 servings

2 tbsp Olive Oil

1 x red onion, diced

4 cloves garlic, minced

1 tbsp coriander seed, crushed

1 tbsp Dried Oregano

3 x chipotles, seeded and chopped

1 1/2 lb sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces

12 oz brussels sprouts, quartered lengthwise

2 tsp Ground Cumin

3 tsp new mexico chili powder

1 32oz can crushed tomatoes

1 cup water

1 16oz can pintos, rinsed and drained

1 1/2 tsp salt

Fresh lime juice to taste (about one lime was good for me)

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