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Sweet Potato and Black Bean Chili
From Conway Regional Farmers Market
<p>Looking for a great dish for Meatless Monday or something that may be used in different ways, then sweet potato and black bean chili is the way to go! It’s an easy way to get your protein and veggies in one dish.</p>Source: Nutrition Services (Entered by Conway Regional)
Serves: 4
Vegan!
Ingredients
2 tbsp.
olive oil
1 large
sweet potato, peeled and diced
1 large
onion
4
garlic cloves, minced
2 tbsp.
chili powder
4 tsp.
ground Cumin
1/2 tsp.
ground chipotle chile
2 1/2 cups
water
2 15 ounce
cans black beans, rinsed
1 14 ounce
can diced-tomatoes ( fresh tomatoes available at our farmer's market) see note below
4 tsp.
lime juice or 1/2 fresh squeezed lime
1/2 cup
chopped fresh cilantro
1/4 tsp.
salt
Step by Step Instructions
- Heat oil in large pot over medium-high heat. Add sweet potato and onion stirring and cooking until onion is soft, about 4 mins. Add garlic, chili powder, cumin, chipotle, and salt. Stir constantly for 30 seconds. Then add water and bring to a simmer, cover, and reduce heat to maintain a small simmer. Cook until sweet potato is tender, 10 to 12 mins.
- Add beans, tomatoes, lime juice to the pot. Increase heat and then return for simmer, stirring often. Last, reduce heat to very low for about 5 mins, then remove from heat and stir in cilantro.
- Note: If using fresh tomatoes instead of the 14 ounce can, use 4 1/2 medium sized fresh tomatoes. Cut and dice fresh tomatoes and cook on low for 10 minutes.