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Sweet Potato and Black Bean Chili 

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night.

Ingredients
  • 1 1/2 tbsp Extra Virgin Olive Oil
  • 1 medium Sweet Potato
  • 1 Onion, Medium - Cooked
  • 4 Garlic Clove
  • 2 tbsp Chili Powder
  • 4 tsp Ground Cumin
  • 1 tsp Chili Chipotle, Ground
  • 1/2 tsp Salt
  • 30 oz Bush's Black Beans
  • 14 oz Tomatoes Diced
  • 4 tsp Fresh Lime Juice
  • 1/2 cup 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. 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.

* Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Serves: 4
Calories: 326
Fat: 6.65 g
Protein: 17.64 g
Carbs: 62 g


Read more: http://www.livestrong.com/recipes/vegetarian-sweet-potato-black-bean-chili/#ixzz1Beo0mv5n
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