
Fall/Winter Recipe: Sweet Potato & Black Bean Chili
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:
- 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.
- 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