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Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean Chili

Difficulty: Easy, Cook Time: 40 min, Core Ingredient: Sweet Potato, Servings: 2, Calories: 323

Description: Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.


1 Tbsp. Plus 2 Tsp Extra-virgin Olive Oil

1 Medium-large Sweet Potato, Peeled and Diced

1 Large Onion, Diced

4 Cloves Garlic, Minced

2 Tbsp. Chili Powder

4 Tsp. Ground Cumin

1/4 Tsp. Salt

2 1/2 Cups Water

2 15-Ounce Cans Black Beans, Rinsed

1 14-Ounce Can Diced Tomatoes

4 Tsp. Lime Juice

1/2 Cup Chopped Fresh Parsley


Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet 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 and simmer until slightly reduced, about 5 minutes. Remove from heat and stir Sweet Potato & Black Bean Chili in parsley.

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