Sweet Potato & Black Bean Chili
(from kylerhea’s recipe box)
June 29 2001
Didn’t have any chipotle chile, but used Muir Glen’s fire roasted tomatoes.
Source: Eating Well magazine - February 2011
Categories: Faves, June2011, Sweet potatoes, beans, black beans, chilis, healthy
Ingredients
- 1 Tbs + 2 tsp ev olive oil
- 1 medium-large sweet potato, peeled and diced
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 Tbs chili powder
- 4 tsp ground cumin
- 1/2 tsp ground chipotle chile
- 1/4 tsp salt
- 2 1/2 cups water
- 2 15-ounce cans of black beans, rinsed
- 1 14-ounce can diced tomatoes
- 4 tsp lime juice
- 1/2 cup chopped fresh cilantro
Directions
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Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10-12 minutes.
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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 stir in cilantro.