Sweet Potato and Black Bean Chili

  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 red pepper, diced
  • 3 medium sweet potatoes, peeled and diced
  • 2 tbsp chili powder
  • 4 tsp ground cumin
  • 2 1/2 C water
  • 2 15-ounce cans black beans, rinsed
  • 1 14-ounce can diced tomatoes
  • 4 tbsp lime juice
  • 1 C chopped fresh cilantro
  • salt and pepper, to taste
  1. Heat oil in a Dutch oven over medium-high heat. Add garlic, onion and pepper, sautéing until soft.
  2. Add chili powder and cumin, stirring constantly. sweet potato and stir frequently.
  3. Add sweet potato and mix well. Add water and bring to a simmer. Cover, and continue to simmer until sweet potato is soft.
  4. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until reduced. Remove from heat and stir in cilantro.
  5. Before serving, garnish with fresh cilantro.