Sweet Potato Black Bean Chili

By Jocief • May 14, 2011 • 2 Comments

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Author Notes: This recipe is a modified version of a recipe I was given for something easy, cheap, and vegetarian that I could make in my dorm kitchen. It's really great served with rice, you can throw in any vegetables sitting around the kitchen, and it certainly doesn't break my student budget! - Jocief

Serves 4

2 tablespoons olive oil
1 onion, chopped
2 sweet potatoes peeled and diced
1 green pepper
2 cloves garlic
1 tablespoon chili powder
2 teaspoons cumin
a pinch of salt
1 1/3 cup water
1 15 oz can black beans, rinsed
1 cup canned tomatoes, diced
1 handful frozen corn
2 teaspoons lime juice
1 handful chopped cilantro

Heat the oil in a large pot
Add onion, sweet potatoes, and pepper stirring often until onion is soft (about 5 minutes)
Add garlic, chili powder, cumin, and salt and stir for about 30 seconds
Add the water and bring it to a simmer, cover, reduce heat and let it simmer until the potato is tender (10 minutes)
Add beans, tomatoes, lime juice, and corn
Increase heat and let it return to a simmer, stir often
Simmer until slightly reduces (about 5 minutes)
Once off the heat, stir in cilantro