Sweet Potato and Black Bean Chili

Baby, it’s cold out there! 24 to be exact.  What brave arctic warriors we were today, rode bikes at the park despite the chill.  So, of course, chili was the answer! This is certainly one of our favorite recipes; quick, easy, hearty, wholesome and delicious!

Sweet Potato and Black Bean Chili

  • 2 tsp EVOO
  • 1 onion, finely diced
  • 1 large sweet potato or a few small ones, peeled and diced
  • 2 cloves garlic
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1/8 tsp salt
  • 1 1/3 cup water
  • 1 can black beans
  • 1 can diced tomatoes
  • 2 tsp lime juice
  • 2 tbsp chopped fresh cilantro

Heat oil in skillet, add onion and sweet potato and cook stirring often.  Add garlic, chili powder, cumin and salt.  Stir constantly about 1 minute.  Add water and bring to boil.  Cover, reduce heat to maintain a gentle simmer and cook until potato is tender, about 15 minutes.

Add beans, tomatoes and lime juice.  Increase heat and return to boil, stirring often.  Reduce heat to maintain a simmer and cook until reduced, about 4 minutes.  Remove from heat and stir in cilantro!

A few adjustments; we use a little more water, the fire roasted diced tomatoes and real lime juice.  Tonight, we also added plain yogurt as a topping.  Start to finish, 30 minutes.  And- who doesn’t love a one pot meal!

So this being my first post (woot!), I got so excited I forgot to take pictures.  Here’s what’s left of our “blustery-cold out there but oh so warm in our tummies” meal.  We also added fresh baked break from my local bakery (Four Worlds) and avocado and corn salsa on the side.  Superfood surplus!

photo 2.JPG

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