What you need:
1 tbsp plus 2 tsp extra-virgin olive oil
add 1 medium-large sweet potato, peeled and diced
add 1 large onion, diced
add 4 cloves garlic, minced
add 2 tbsp chili powder
add 4 tsp ground cumin
add 1/2 tsp ground chipotle chile
add 1/4 tsp salt
add 2 1/2 c. water
add 2 (15 oz each) cans black beans, rinsed
add 1 (14 oz) can diced tomatoes
add 4 tsp lime juice
add 1/2 c. chopped fresh cilantro
What you do:
- 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.
- 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.
- To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.