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.



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