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.

Ingredients

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

½ teaspoon ground chipotle chile

¼ teaspoon salt

2 ½ cups water

2 (15 ounce) cans black beans, rinsed

1 (14 ounce) can diced tomatoes

4 teaspoons lime juice

½ cup chopped fresh cilantro

Directions

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.

Originally appeared: EatingWell Soups Special Issue April 2016

Schedule Your Appointment

Let Us Handle Your Emergency Swiftly and Effectively

Fill out our online contact form or Contact one of our 4 offices to schedule your appointment with our doctors and associates and learn more about comprehensive dentistry.