For a delicious midweek meal, this Sweet Potato Chili can't be beat. Savory, slightly sweet and seasoned just right~
Serves 8
Ingredients
- 1 Tablespoon oil
- 2 sweet potatoes, peeled and grated on large holes of a box grater
- 1 onion, diced
- 6 cloves of garlic, minced
- 2 Tablespoons chili powder
- 1 tablespoon cumin
- ½ teaspoon ground chipotle powder
- 3 Cups water
- 2 15-oz cans of black beans, rinsed and drained
- 1 14-oz can of diced tomatoes
- 1 Tablespoon lime juice
- Cilantro and sour cream to garnish
Assembly
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 garnish with cilantro and sour cream
Enjoy~
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