EatingWell


53
3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 Tbsp plus 2 teaspoon extra-virgin olive oil1 medium-large sweet potato, peeled and diced1 large onion, diced4 cloves garlic, minced2 Tbsp chili powder4 tsp ground cumin½ tsp ground chipotle chile (see note)¼ tsp salt2 ½ cup water2 can 15-ounce black beans, rinsed1 can 14-ounce diced tomatoes4 tsp lime juice½ cup chopped fresh cilantro

Directions

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.

Nutrition Facts

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.

Tags: Main Dish, Dinner, Soup, Lunch, Diabetic, Gluten Free, Healthy, High Fiber, Kid-Friendly, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Tomato, Bean & Legume, Sweet Potato & Yam, American, Southwestern, Easy, Fall, Winter, Super Bowl

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