Black Bean and Sweet Potato Chili

Black beans and sweet potato-a strange combination you say? I had my doubts, but alas, this chili had some of the most surprisingly delicious flavors I've ever encountered! I can't pin it down exactly, but it must be the combination of slightly sweet potatoes, bold cumin and chipotle chili powders, plus a splash of lime. All I can say is, outstanding! This was my first time using ground chipotle powder (purchased in a baggie at World Market for $0.99- they carry a lot of the more exotic spices). I love the mild kick it provides (or not so mild if you add a lot)!

INGREDIENTS

2 tsp. extra-virgin olive oil

1 small onion, finely diced

1 small sweet potato, peeled and diced

2 cloves garlic, minced

1 tsp. chili powder

2 tsp. ground cumin

1/4 tsp. ground chipotle chile

1/8 tsp. salt, or to taste

1 1/3 cups low-sodium chicken, beef, or vegetable broth

1 15-oz. can black beans, drained and rinsed

1 cup canned diced or crushed tomatoes

2 tsp. freshly squeezed lime juice

2 Tbsp. fresh cilantro, chopped

DIRECTIONS

1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes.

2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds.

3. Add broth, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes.

4. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes.

5. Remove from the heat and stir in cilantro.

Serves 2.

(Adapted from Eating Well)