Sweet Potato & Black Bean Chili for Two

Ingredients

• 4.9
• This quick vegetarian chili for two is ideal for date nights.
• Rich in fiber from sweet potatoes and black beans, it supports healthy digestion.
• Aside from the cilantro, this chili can be made up to two days in advance.
• 2 teaspoons extra-virgin olive oil
• 1 small onion, finely diced
• 1 small sweet potato, peeled and diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon ground chipotle chile, (see Note)
• ⅛ teaspoon salt, or to taste
• 1 ⅓ cups water
• 1 15-ounce can black beans, rinsed
• 1 cup canned diced tomatoes
• 2 teaspoons lime juice
• 2 tablespoons chopped fresh cilantro
• 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. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. 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. Remove from the heat and stir in cilantro.

Instructions

1. Prep the ingredients: chop aromatics and vegetables, and pat the protein dry so it browns well.
2. Heat a skillet with a little oil over medium-high heat. Cook the protein until lightly browned, then add vegetables and sauté until tender-crisp.
3. Stir in the prepared sauce with a splash of water and cook 2-4 minutes until everything is coated and flavorful. Taste and adjust salt, heat, and acidity.
4. Serve hot over rice, in tortillas, or on toasted bread based on the dish style. Add fresh herbs or crunchy toppings before serving.