Sweet Potato & Black Bean Chili

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  1 small or 70g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Garlic

  Raw

  2 cloves, minced or 6g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Salt

  Table

  1 dash or 0.4g

• Water

  Plain, clean water

  1 ⅓ cup or 316g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 cup or 240g

• Lime juice

  Raw

  2 tsp or 10g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat the olive oil in a large saucepan over medium-high heat. Add the finely diced onion and diced sweet potato, cooking and stirring often until the onion is slightly softened, about 4 minutes.
2. Add the minced garlic, chili powder, cumin, and salt to taste. Cook, stirring constantly, until fragrant, about 30 seconds.
3. Add the water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender, about 10 to 12 minutes.
4. Add the drained black beans, diced tomatoes, and lime juice. Increase the heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.
5. Remove from heat and top with freshly chopped cilantro before serving.

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