Sweet Potato & Black Bean Chili

August 24, 2015

This vegetarian chili takes perfectly to a host of other ingredients. Saute the onion in bacon for a smoky, meaty version, add chicken, beef or pork, or add chiles or roasted peppers.

Ingredients

2 tablespoonsolive oil

1medium-large sweet potato, peeled and diced

1large onion, diced

4cloves garlic, minced

2 tablespoonschili powder

4 teaspoonsground cumin

1/4 teaspoonsalt

3 cupswater

2 15-ounce cansblack beans, rinsed

1 14-ounce candiced tomatoes

4 teaspoonslime juice

1/2 cupchopped fresh cilantro

Shredded cheddar cheese (optional)

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook 5 minutes. Add garlic, chili powder, cumin, 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.

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. Serve with sour cream and shredded cheese if desired.