White Bean & Sweet Potato Chili

 1 TBL olive oil

1/2 cup diced onion

1/2 cup diced celery

2 cups diced sweet potato

1 tsp. ground coriander

1 tsp. ground cumin

1/4 tsp ground turmeric

1/4 tsp cinnamon

salt and pepper to taste

1/4 cup jasmine rice (rinsed)

1 (15 oz) cannelloni or Great Northern beans, drained and rinsed

3 cups chicken broth

1 cup baby spinach or kale, coarsely chopped fresh cilantro, avocado and wedge of lime for serving.

Heat the oil in medium saucepan and add onion, celery, and sweet potato with the spices.  Cook for 5 minutes until fragrant and then add the rice and stir to coat.  Add the beans, broth and stir to mix.  Cover and simmer the soup for 5 minutes over low heat until rice is cooked stirring occasionally.

Stir in the spinach or kale.  Season with salt and pepper to taste.  Serve in bowls topped with fresh cilantro, avocado and lime wedge on the side.  Serve with whole grain tortilla.  Add a spoon of low fat plain Greek yogurt or low fat cheese if you like.