Sweet Potato & Black Bean Chili
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.
4 servings, about 2 cups each
- 1tablespoon plus 2 teaspoons extra-virgin olive oil
- 1medium-large sweet potato, peeled and diced
- 1large onion, diced
- 4cloves garlic, minced
- 2tablespoons chili powder
- 4teaspoons ground cumin
- 1/2teaspoon ground chipotle chile
- 1/4teaspoon salt
- 2 1/2cups water
- 215-ounce cans black beans, rinsed
- 114-ounce can diced tomatoes
- 4teaspoons lime juice
- 1/2cup chopped fresh cilantro
- 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.
Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods.
Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Per serving (recipe makes 4 servings, about 2 cups each)
|Mono Saturated Fat||5g|
© Meredith Operations Corporation. All rights reserved. Used with permission.