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sweet potato and black bean chili

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely diced
  • 2 small sweet potato, peeled and diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 chipotle chile,chopped
  • 1 teaspoon salt, or to taste
  • 2 cups water
  • 1 15-ounce can black beans, rinsed
  • 2 diced tomatoes
  • 2 teaspoons lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 cups cooked quinoa

Details

Preparation

Step 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 10 minutes. Remove from the heat and stir in cilantro and quinoa.

Make Ahead Tip: Cover and refrigerate for 2 days. Stir in cilantro just before serving.

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