Tuesday, June 28, 2016

Sweet Potato & Black Bean Chili

Ingredients for 4 servings

¼ teaspoon salt
½ cup chopped fresh cilantro
½ teaspoon ground chipotle chile 
1 large onion, diced
1 medium-large sweet potato, peeled and diced
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 14-ounce can diced tomatoes
2 tablespoons chili powder
2 15-ounce cans black beans, rinsed
2 ½ cups water
4 cloves garlic, minced
4 teaspoons ground cumin
4 teaspoons lime juice


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 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 stir in cilantro.

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