Sweet Potato And Black Bean Chili Recipe

2 Tbsp cooking oil
1 medium sweet potato, peeled and diced petite
1 medium sweet onion, diced
2 garlic cloves, minced
2 Tbsp chili powder
4 tsp cumin
1/4 tsp kosher salt
2 1/2 cups water
2 cans (15 oz each) black beans, drained and rinsed
1 can (14 oz) diced tomatoes
4 tsp lime juice

Put the oil, sweet potato, and onion in a large soup pot over medium-high heat and cook, stirring, until sweet potato start to soften, then stir in the garlic, chili powder, cumin and salt.

Add the water, reduce heat to low, cover pot lightly and simmer for about 10 minutes or until the sweet potatoes are soft.

Add the beans, tomatoes, and lime juice, stir, and continue simmering gently for about 10 minutes just until heated through.

Serve hot in big bowls with a dollop of yogurt or sour cream and a sprinkling of cilatro if you wish.

Will serve 2 to 4.