Yet another delicious, simple, and healthy meal that can easily be stored away for future use. This sweet potato and black bean chili is absolutely amazing. It's perfect for the vegetarians out there, and for those who aren't, add in some skinned rotisserie chicken for a delicious meal.
image Photo credit: eating well
Ingredients:
  • 1 tbsp + 2 tsp extra-virgin olive oil
  • 1 large sweet potato, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1/2 teaspoon ground chipotle chile (see Note)
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 teaspoons lime juice
  • 1/2 cup chopped fresh cilantro
  Preparation: Heat oil in a medium saucepan 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. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets