sweet potato and black bean chili

By Jody

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

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.