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INGREDIENTS:
- 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
DIRECTIONS:
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
