1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 large sweet potato, scrubbed, diced (leave peel for extra nutrients and flavor)

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

1/2 teaspoon ground chipotle chile (or, I use 1T adobo sauce)

1/4 teaspoon salt

2‚ÄČ cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes

1/2 cup chopped fresh cilantro (optional)

  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.
  2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.
  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.
  4. Add beans and tomatoes; increase heat to high and return to a simmer, stirring often.
  5. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.

Makes 4 Servings

Adapted from Eating Well

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