Sweet Potato and Black Bean Chili
By Rachel Paulich
2 tsp extra virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
2 tsp ground cumin
1/4 tsp ground chipotle chili
1/8 tsp salt, or to taste
1 1/3 cups water
1 15-oz can black beans, rinsed
1 cup canned diced tomatoes (I like the petite diced tomatoes)
2 tsp lime juice
2 Tbsp chopped fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until onion is slightly softened, about 4 min. 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 gentle simmer and cook until potato is tender, 10-12 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 min. Remove from heat and stir in cilantro.
The original recipe is good, but I've also made it with some slight tweaks based on the ingredients I had on hand. Last time I made it I didn't have any chili powder, so instead I used a pork rub seasoning and actually think it turned out better- a little sweeter and smokier. I also didn't have any chipotle seasoning, which was fine. I added some black pepper as well as some seasoned salt and some garlic salt, and didn't put in any lime juice. I served it with a dollop of light sour cream. Delicious!
