Sweet Potato Chili

Sweet Potato Chili


 

This is one of Nicole’s favorite recipes.  She makes it for her family during the holidays as a healthy alternative to traditional chili. 

  • 1 tablespoon plus 2 teaspoons extra-virgin 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 tablespoon cinnamon 
  • 2 tablespoon agave nectar 
  • 1/2 teaspoon ground chipotle season 
  • 1/4 teaspoon salt 
  • 1 1/2 cups water 
  • 1 ½ cups vegetable broth 
  • 2 15-ounce cans black beans, rinsed 
  • 1 14-ounce can diced tomatoes 
  • 4 teaspoons lime juice 
  • 1/2 cup chopped fresh cilantro 

Preparation

  1. Heat oil in large soup pan 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, broth and cinnamon ; 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.