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Sweet Potato & Black Bean Chili

By September 6, 2017September 8th, 2017Dinner, Lunch, Recipes, Vegetarian
Sweet Potato & Black Bean Chili
Serves 4
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  1. 1 tablespoon plus 2 teaspoons extra-virgin olive oil
  2. 1 medium-large sweet potato, peeled and diced
  3. 1 large onion, diced
  4. 4 cloves garlic, minced
  5. 2 tablespoons chili powder
  6. 4 teaspoons ground cumin
  7. ½ teaspoon ground chipotle chile (see Note)
  8. ¼ teaspoon pink salt
  9. 2½ cups water
  10. 2 15-ounce cans black beans, rinsed
  11. 1 14-ounce can diced tomatoes
  12. 4 teaspoons lime juice
  13. ½ cup chopped fresh cilantro
  1. Heat oil in a large sauce pan over medium-high heat.
  2. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.
  3. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer.
  4. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
  5. 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.
  1. Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at http://amzn.to/2vN3tuH.
  2. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
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