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.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.
To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
More From Kitchen Daily:
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 319
- Calories from fat 72
- Total Fat 8gm 12%
- Sodium 518mg 22%
- Total Carbohydrates 54gm 18%
- Fiber 15gm 60%
- Protein 12gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.