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Sweet Potato & Black Bean Chili Recipe

kept bykiteflier98
recipe byEating Well
Notes: 

4 servings
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.

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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 (see Note)
¼ teaspoon salt
2½ cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
½ cup chopped fresh cilantro


 

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