We’ve been looking for ways to incorporate more sweet potato into our meals… and there’s no such thing as too much black bean! This is a modification of this recipe over at Eating Well.
Sweet Potato and Black Bean Chili
3 tbsp olive oil
1-2 onions, finely diced
3 small orange sweet potatoes, peeled and diced (see precook below)
12 cloves garlic
6 tbsp chili powder
4 tablespoons ground cumin
1 1/2 teaspoon ground chipotle
3/4 teaspoon salt
6 15-ounce cans black beans, rinsed
3 can diced tomatoes
4 tablespoons lime juice
Precook: microwave the whole sweet potatoes for 3-4 minutes before dicing, just to soften them a bit.
1. In a large pot, saute the oil, onions and potato over medium-high heat, stirring often, until the onion is slightly softened.
2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.
3. Add 2 2/3 cup water, beans, tomatoes and lime juice; increase heat to high and bring to a simmer, stirring often. Cover, reduce heat to maintain a gentle simmer and cook 14-18 minutes.
Garnish with cilantro and plain yogurt or sour cream (dairy or vegan). Serve with warm tortillas, chips, rice or quinoa.