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Sweet Potato & Black Bean Chili

Serve with tortilla chips or cornbread and coleslaw.

Sweet Potato & Black Bean Chili

From EatingWell

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.


Total

40 mins

Servings

4


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
  • 1/2 teaspoon ground chipotle chile (see Note)
  • 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


Directions

Step 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. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring it to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender 10 to 12 minutes.

Step 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 stir in cilantro.

Tips

Make-Ahead Tip

Cover and refrigerate for up to 3 days or freeze for up to 3 months.

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Food Magazine: Sweet Potato & Black Bean Chili
Sweet Potato & Black Bean Chili
Serve with tortilla chips or cornbread and coleslaw.
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