Sweet Potato & Black Bean Chili
With the vibrant colors of sweet potatoes and loads of Tex-Mex flavors like cumin and lime juice, no one will miss the meat in this vegetarian twist on chili. The perfect thing for chilly fall and winter evenings.
Ingredients
- 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
- 1/4 Teaspoon Salt
- 2 1/2 Cups Water
- 2 15-Ounce Cans Black Beans, Rinsed
- 1 14-Ounce Can Diced Tomatoes
- 4 Teaspoons Lime Juice
- 1/2 Cup Chopped Fresh Cilantro
Directions
Peel sweet potatoes and dice into similar size pieces. Dice onion. Heat oil in a large pot over medium-high heat. Add sweet potato and onion and cook, stirring often, until onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin and salt to pot and cook, stirring constantly, 30 seconds. Add water and bring to a simmer. Cover, reduce heat to simmer and cook until sweet potato is tender, 10-12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Main Products
Lowes Foods Olive Oil Extra Virgin
Pick & Prep Sweet Potato Cubes (Avg. 1.3lb)
Pick & Prep Diced Onions (Avg. 0.7lb)
Garlic
Full Circle Organic Chili Powder
Full Circle Organic Cumin Ground
Lowes Foods Iodized Salt & Pepper Shakers
Lowes Foods Black Beans
Lowes Foods Tomatoes Diced
Realime 100% Lime Juice
Cilantro