• 1 tablespoon plus 2teaspoons extra-virgin olive oil • 1 medium-large sweet potato, peeled anddiced • 1 large onion, diced • 4 cloves garlic, minced • 2 tablespoons chilipowder • 4 teaspoons ground cumin • 1/2 teaspoon ground chipotle chile (seeNote) • 1/4 teaspoon salt • 2 1/2 cups water • 2 15-ounce cans black beans,rinsed • 1 14-ounce can diced tomatoes • 4 teaspoons lime juice • 1/2 cupchopped fresh cilantro
1. Heat oil in a Dutch oven over medium-high heat. Add sweet potatoand 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 istender, 10 to 12 minutes.
Add beans, tomatoes and lime juice; increase heat to high andreturn to a simmer, stirring often. Reduce heat and simmer until slightlyreduced, about 5 minutes. Remove from heat and stir in cilantro
Make Ahead Tip: Cover and refrigerate for up to 3 days orfreeze for up to 3 months.
· Note: Chipotle peppers are dried, smokedjalapeño peppers. Ground chipotle chile pepper can be found in the spicesection of most supermarkets or online at penzeys.com.