Sweet Potato & Black Bean Chilli

Here is something definitely different to take the chill off of a dull mid winters night.


INGREDIENTS:

1 tablespoon(s) extra-virgin olive oil

2 teaspoon(s) extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 clove(s) garlic, minced

2 tablespoon(s) chili powder

4 teaspoon(s) ground cumin

1/2 teaspoon(s) ground chipotle chile ( *see Note)

1/4 teaspoon(s) salt

2 1/2 cup(s) water

2 can(s) (15-ounce) black beans, rinsed

1 can(s) (14-ounce) diced tomatoes

4 teaspoon(s) lime juice

1/2 cup(s) chopped fresh cilantro


DIRECTIONS:

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. 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.

2.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.


TIPS & TECHNIQUES: *Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets.


As usual...Enjoy!