Recipe by:  Penn State ​Nutritional Sciences

Ingredients:​

• 1 Tbsp + 2 tsp extra-virgin olive oil​
• 1 medium-large sweet potato, peeled and diced​
• 1 large onion, diced​
• 4 cloves garlic, minced​
• 2 tsp chili powder​
• 4 tsp ground cumin​
• ½ tsp ground chipotle chili​
• 1⁄4 tsp salt​
• 2 1⁄2 c water​
• 2 15-oz cans black beans, rinsed​
• 1 14-oz can diced tomatoes​
• 4 tsp lime juice​
• 1⁄2 c chopped fresh cilantro​

Directions:​

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. ​
2. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.​
3. Add water and bring to a simmer.​
4. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.​
5. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often.​
6. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.