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Spicy Sweet Potato & Black Bean Chili

One of my most requested dishes! It's hearty, healthy, and delicious! Serve with a side of my sweet Skillet Cornbread or corn tortilla chips! Perfect dish for Meatless Monday!
Course: Soup
Cuisine: Mexican
Servings: 6

Ingredients

  • 2 T. olive oil
  • 1 lg. sweet potato peeled and diced
  • 1 med. Walla Walla onion diced
  • 4 cloves garlic minced
  • 1 T. chili powder
  • 1 T. ground cumin
  • 1/2 tsp. chipotle chile pepper
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. salt optional
  • 2 1/2 c. vegetable broth or water
  • 2 (15 oz.) cans black beans drained and rinsed
  • 1 (14 oz.) can diced tomatoes
  • 4 T. fresh lime juice
  • 1/2 c. fresh cilantro chopped
  • Lime wedges for serving

Instructions

  • In a large heavy bottom pot, heat olive oil over medium-high heat. Add sweet potatoes and onions. Cook, stirring often, until the onions begin to soften and turn translucent, about 4-5 minutes.
  • Add garlic, chili powder, cumin, chipotle chili pepper, cayenne pepper and salt. Cook, stirring constantly for 30 seconds.
  • Add vegetable broth or water, and bring to a simmer. Reduce heat and simmer until the sweet potatoes are tender, about 10 minutes.
  • Add black beans and diced tomatoes. Increase heat to medium-high and return to a simmer, stirring often. Reduce heat and continue to simmer for about 5 minutes.
  • Remove from heat and stir in lime juice and cilantro. Ladle chili into bowls. Serve with cornbread or chips and lime wedges.

Notes

Cook's Note: Occasionally, I like to add 10 ounces of fresh or frozen corn in step 4.
Skillet Corn Bread Recipe: http://www.cookingmamas.com/skillet-cornbread/