Black Bean and Sweet Potato Chili

I love beans in every which form (but you already knew that), and I particularly adore dishes that are quick, fool-proof and contain half a jar of cumin, so this sweet potato and black bean chili fit the bill. It's very similar to my speedy (and dare I say delicious?) vegetarian black bean chili, but with the inspired addition of sweet potatoes. The end result looks as heavenly as it tastes.

We always keep a box of Trader Joe's cornbread mix in the pantry and Matt whipped that up while I started sauteing the onions and potato. All in all, dinner was on the table (or kitchen island, in our case) in 40 minutes...and that's only because we were waiting for the corn bread.

Notes: The recipe in its original form is below. I added a bit more onion, did not have the ground chipotle so added a small dash of smoked paprika and (of course) additional cumin and the juice of one whole lime. The recipe makes four servings, but we only have enough for one lunch leftover, and you bet your ass I claimed that!!


Sweet Potato and Black Bean Chili

courtesy of Eating Well magazine

• 1 tablespoon plus 2 teaspoons olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile
• 1/4 teaspoon salt
• 2 1/2 cups water
• 2 15-ounce cans black beans, rinsed
• 1 14-ounce can diced tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

1. 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, chipotle 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.
2. 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 in cilantro.