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This hearty, delicious, and nutritious Sweet Potato and Black Bean Chili includes many spices with strong antioxidant properties that help lower inflammation and cancer risk.
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
½ teaspoon ground chipotle chili
¼ teaspoon salt
2 ½ cups water
2 15-ounce cans of black beans, rinsed.
1 14-ounce can of diced tomatoes
4 teaspoons lime juice
½ cup chopped fresh cilantro
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 cook until the sweet potato is tender, 10 to 12 minutes.
Add beans, tomatoes, and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced about 5 minutes. Remove from heat and stir in cilantro.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More