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Sweet Potato & Black Bean Chili for Two - to die for

This black beans and sweet potatoes chili is amazing and easy to make. Although the recipe is for two it is a snap to increase the ingredients to serve more.

Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and, due to their orange color, are high in carotenoids. Plus, they're fat-free, relatively low in sodium and have fewer calories than white potatoes — although they do have more sugar.

Chilies contain antioxidants, including vitamin C and carotenoids, which might also help improve insulin regulation.

Ingredients

   2 teaspoons extra-virgin olive oil

   1 small onion, finely diced

   1 small sweet potato, peeled and diced

   2 cloves garlic, minced

   1 tablespoon chili powder

   2 teaspoons ground cumin

   1/4 teaspoon ground chipotle chile, (see Note)

   1/8 teaspoon salt, or to taste

   1 1/3 cups water

   1 15-ounce can black beans, rinsed

   1 cup canned diced tomatoes

   2 teaspoons lime juice

   2 tablespoons chopped fresh cilantro

Directions

1.   Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the 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 to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.

Quick tip: if you are letting it sit for a day or two always add in the cilantro just before you serve the dish.



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