Fall/Winter Recipe: Sweet Potato & Black Bean Chili

Posted On October 2, 2024
Categories Features

Ingredients:

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

½ teaspoon ground chipotle chile

¼ teaspoon salt

2 ½ cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes

4 teaspoons lime juice

½ cup chopped fresh cilantro (optional)

Directions:

  1. Heat oil in a Dutch oven or large stockpot over medium-high heat. Add sweet potato and onion and cook, stirring frequently, until onion begins to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle, and salt. Cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until potato is tender, 10 to 12 minutes.
  2. Add beans, tomatoes, and lime juice. Increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and str in cilantro (optional).

 

Recipe & Photo Credit: EatingWell.com