Healthy Recipe: Sweet Potato & Black Bean Chili

Healthy Eating - Yield: 4 servings, about 2 cups each Servings: 4 Prep Time: 25 minutes Total Time: 40 minutes To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months. Recipe Description: 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. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw. Recipe 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 1/2 teaspoon ground chipotle chile (see Note) 1/4 teaspoon salt 2 1/2 cups water 2 15-ounce cans black beans, rinsed 1 14-ounce can diced tomatoes 4 teaspoons lime juice 1/2 cup chopped fresh cilantro Recipe Steps: 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 ...



