Nutritional Wisdom with Carly Pollack

Sweet Potato and Black Bean Chili

1/2 tbsp coconut oil, melted
1 tsp coconut oil, melted
1/2 large onion, diced
2 cloves garlic, minced
1 tbsp chili powder
2 tsp cumin
1/4 tsp ground chipotle chili
1 1/4 cups filtered water
1 can black beans, drained and rinsed
1/2 medium tomato, diced
2 tbsp lime juice
1/4 cup cilantro, chopped
1 large sweet potato, diced

Heat oil in a large pot over medium to 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 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. 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.

2 Servings