How to make vegetarian sweet potato and black bean chili

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Sweet potatoes are among the most nutritious vegetables around. I love using them in spicy dishes, like the chili recipe below, because they balance the heat with their sweetness. I like to use the bright orange-fleshed sweet potatoes, which are often labeled yams in the market. They are extra sweet and have add great texture to this chili.
This is a great chili to make for a party. It’s easily doubled and always a crowd-pleaser. You can find chipotle chili in adobo sauce in cans or jars in the international foods aisle in most supermarkets. I make this whenever we have people over to watch a game or when I need an easy and filling vegetarian entrée to bring to a potluck.
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Cooktop Cove
Vegetarian Sweet Potato and Black Bean Chili
6
10
21 minutes
31 minutes
2 tablespoons vegetable oil
1 large onion, diced
1 large sweet potato, peeled and diced
4 garlic cloves, minced
1 tablespoon minced chipotle chile in adobo sauce
2 tablespoons chili powder
2teaspoons ground cumin
½ teaspoon kosher salt
2½ cups water
2 (15-ounce) cans black beans, rinsed
1 (14-ounce) can diced tomatoes
1 tablespoon freshly squeezed lime juice
½ cup chopped cilantro
Heat the oil in a stockpot or large saucepan over medium-high heat.
Add the onion and sweet potatoes and cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
Add the garlic, chili powder, cumin, chipotle chile, and salt. Cook, stirring constantly, for 1 minute.
Stir in the water and bring to a simmer. Reduce the heat to low, cover, and simmer for about 15 minutes, until the sweet potato is tender.
Stir in the black beans and tomatoes. Continue to simmer, stirring frequently, for about 5 minutes, until the sauce thickens a bit.
Just before serving, stir in the lime juice and cilantro.
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