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Sweet Potato and Black Bean Chili

25 minutes
Prep Time

40 minutes
Cook Time

4
Number of Servings

2 cups
Serving Size
What you'll need:

  • 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

  • 2½ cups water

  • 2 (15-ounce) no-salt-added cans black beans, rinsed

  • 1 (14-ounce) can diced tomatoes

  • 4 teaspoons lime juice

  • ½ cup chopped fresh cilantro

What to do:
  1. 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.
  2. 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, and let gently simmer until the sweet potato is tender, 10 to 12 minutes.
  3. 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.