Sweet Potato & Black Bean Chili

Introduction:

Savor the heartiness of this quick and flavorful vegetarian chili, rich with black beans and sweet potatoes. Not only is it a delightful dish for today, but you can also make a double batch to enjoy for lunch tomorrow or store in the freezer for another night. Best of all, this recipe is gluten-free.

Ingredients:

• 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
• 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 cup chopped fresh cilantro

Directions:

1. Heat olive oil in a Dutch oven over medium-high heat. Add diced sweet potato and onion. Cook, stirring often, until the onion begins to soften (about 4 minutes).
2. Add minced garlic, chili powder, ground cumin, chipotle, and salt. Stir constantly for 30 seconds.
3. Pour in water and bring the mixture to a simmer. Cover, reduce heat to maintain a gentle simmer, and cook until the sweet potato is tender (10 to 12 minutes).
4. Add black beans, diced tomatoes, and lime juice. Increase heat to high, bring to a simmer, stirring often. Reduce heat and simmer until slightly reduced (about 5 minutes).
5. Remove from heat and stir in chopped cilantro.

Note:

This Sweet Potato & Black Bean Chili is gluten-free, providing a wholesome and flavorful option for those seeking a hearty chili without gluten. Enjoy the taste and convenience of a dish that keeps on giving!