Black Bean Sweet Potato Chili

 2 cloves garlic, minced

  1 small onion, diced

  2 small sweet potatoes, peeled and chopped

  2 medium carrots, sliced

 1/2 red bell pepper, chopped (optional)

  2 tbsp olive oil

2 C cooked black beans

 1 15 ounce can diced tomatoes or tomato sauce

    1/2 cup vegetable broth

  1 tbsp chili powder

   1 tsp cumin

    1/2 tsp cayenne (or to taste)

  1/2 tsp garlic powder (opt.)

   1/2 tsp salt

  1/4 tsp black pepper

Sautee onions and garlic in olive oil for a minute or two, then add sweet potatoes, carrots and bell pepper until onions are soft, about 5-6 minutes.

Reduce heat to medium low, and add remaining ingredients, stirring to combine well.

Simmer, partially covered and stirring occasionally, for 20-25 minutes, until flavors have mingled and vegetables are cooked.

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Black beans with sweet potatoes

•  1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile (opt.)
• 1/4 teaspoon salt
• 2 1/2 cups water
• 4 C cooked black beans
• 1 14-ounce can diced tomatoes
• 4 teaspoons lime juice
• 1/2 cup chopped fresh cilantro

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.