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
1/2 teaspoon ground chipotle chile (see Note)
¼ teaspoon salt
2 ½ cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons lime juice
½ cup chopped fresh cilantro
Nutrition Profile
Nutrition Facts
Serving Size: (About 2 cups): 323 calories; protein 12.5g; carbohydrates 54.7g; dietary fiber 15.6g; sugars 13.1g; fat 7.6g; saturated fat 1.1g; vitamin a iu 12409IU; vitamin c 24.2mg; folate 117.8mcg; calcium 163.5mg; iron 5.3mg; magnesium 42mg; potassium 1072.5mg; sodium 573.3mg; thiamin 0.9mg.
Directions
Step 1
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.
Step 2
Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
Step 3
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.
Step 4
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.
Step 5
Remove from heat and stir in cilantro.
Make Ahead Tip
Cover and refrigerate for up to 3 days or freeze for up to 3 months
