The snow is officially here! What better way to warm up on cold, winter days than with a bowl of chili! Healthy Gallatin WIC wants to share this sweet potato and black bean chili recipe as an easy (and healthy!) meal idea for these ‘chili’ winter days.
Sweet Potato & Black Bean Chili
Makes 4 Servings
• 1 ½ Tbsp olive oil
• 1 medium-large sweet potato, peeled and cubed
• 1 large onion
• 4 cloves minced garlic
• 2 Tbsp chili powder
• 4 tsp ground cumin
• ½ tsp ground chipotle chili OR 1 jalapeno pepper chopped (optional)
• 1 ½ cups water
• 2 15oz cans of black beans, drained and rinsed
• 2 14oz cans diced tomatoes OR diced fresh tomatoes
• 4 tsp lime juice
• ½ cup fresh cilantro
Heat oil in Dutch oven on medium heat. Add sweet potato and onions, stirring until onions are soft. Add garlic, chili powder, cumin, and ground chipotle; stir and cook 30 seconds. Add water and bring to a simmer. Cover and reduce heat to maintain gentle simmer and cook until sweet potato is tender (10-12 minutes). Add beans, tomatoes, and lime juice. Continue to simmer, stirring often for 5 minutes. Remove from heat, stir in cilantro, and serve.