BRRRRR! It's COLD outside! Here's a Good Housekeeping recipe to warm you up.

Stovetop Chili

YIELDS: About 11 cups or 6 servings
COOK TIME: 35 minutes
TOTAL TIME: About 55 minutes
INGREDIENTS:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 garlic cloves, crushed with garlic press
• 1 jalapeño chile, seeded and minced
• 1 can (28 ounces) whole tomatoes in juice
• 1/2 pound green beans, trimmed and each cut crosswise in half
• 3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1 1/2-inch chunks
• 1 teaspoon sugar • 1 teaspoon salt
• 2 cans (15 ounces) black soy beans or black beans, rinsed and drained
• Sour cream (optional)

DIRECTIONS:

1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium heat until hot. Add onion and cook 10 minutes or until tender, stirring occasionally.

2. Add chili powder, cumin, coriander, garlic, and jalapeño, and cook 1 minute, stirring. Add tomatoes with their juice, green beans, sweet potatoes, sugar, salt, and 2 cups water; heat to boiling over medium-high heat, breaking up tomatoes with side of spoon. Reduce heat to low; cover and simmer 25 minutes or until sweet potatoes are tender, stirring occasionally. Add soybeans and cook 2 minutes longer to heat through. Serve with sour cream if you like.

NUTRITIONAL INFORMATION:
(Based on individual serving)Calories: 275 • Total Fat: 5 g • Saturated Fat: 1 g • Cholesterol: 0 mg • Sodium: 635 mgCarbohydrates: 45 g • Fiber: 11 g • Protein: 14 g