Sweet Potato and Black Bean Chili
"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...."
INGREDIENTS
•
1 extra-virgin olive oil
•
2 extra-virgin olive oil
•
1 medium-large sweet potato
•
1 onion
•
4 garlic
•
2 chili powder
•
4 ground cumin
•
1/2 ground chipotle chile (see Note)
•
1/4 salt
•
2.5 water
•
2 black beans
•
1 diced tomatoes
•
4 lime juice
•
1/2 chopped fresh cilantro
Comments & Reviews
Just A Pinch Sweepstakes