As temperatures turn cooler, food thoughts turn more and more to soup, stews, and chilis. Well, at least mine do anyway. 🙂 So, when I saw this recipe and I saw that the temps were going to drop into the upper 30s (I live in Florida! Crazy!), I knew I had to try it. The added bonus is that it only takes about 40-45 minutes to come together so this makes it feasible for a weeknight dinner, too! Hearty black beans, yummy sweet potatoes, and smoky chipotle all in one pot. This is one vegetarian chili worth trying!
Sweet Potato & Black Bean Chili
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 medium-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 chili
1/4 teaspoon salt
2 1/2 cups water
2 15-ounce cans black beans, drained and rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
1/2 cup chopped fresh cilantro
1. 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, about 10 to 12 minutes.
2. 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.
Makes 4 servings (about 2 cups)
Per serving: 318 calories; 8g fat (1g sat, 5g mono); 0mg cholesterol; 54g carbohydrates; 0g added sugars; 12g protein; 15g fiber; 547mg sodium; 1040mg potassium
A Hungry Runner 