Sweet Potato and Black Bean Chili

July 31, 2018
40 minutes
Serves 4
  • 5 tsp extra-virgin olive oil
  • 1 large sweet potato, peeled and diced
  • 1 large onion, diced small
  • 4 cloves garlic, minced
  • 2 Tbsp chili powder
  • 4 tsp ground cumin
  • 1/2 tsp ground chipotle chile pepper
  • 1/4 tsp salt
  • 2 1/2 cups water
  • 2 (14 oz) cans low-sodium black beans, drained and rinsed
  • 1 (14 oz) can fire-roasted diced tomatoes
  • 4 tsp lime juice
  • 1/2 cup chopped fresh cilantro

In a Dutch oven over medium-high heat, add oil, potato and onion and cook, stirring often, until onion is beginning to soften, about 4 minutes. Add garlic, spices and cook, stirring constantly, for 30 seconds. Add water and bring to a boil. Cover, reduce heat to maintain a gentle simmer, and cook until sweet potato is tender, 10-12 minutes.

Add beans, tomatoes, and lime juice; increase heat to high just until mixture begins to boil, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro. Serve with desired toppings such as plain greek yogurt, sliced avocado, sliced green onion, or shredded cheddar cheese.

Nutrition information per 2 cup serving: 320 calories; 8g fat (1g sat); 560 mg sodium; 48g carbohydrates; 15g fiber; 0g added sugars; 13g protein

Adapted from: eatingwell.com