Black Bean and Sweet Potato Chili

• 1 large sweet potatoes, or yams peeled and diced
• 1 tablespoon olive oil, extra-virgin plus 2 teaspoons
• 1 large onions diced
• 6 cloves garlic or to taste, minced
• 2 tablespoons chili powder
• 4 teaspoons cumin ground
• 1/2 teaspoon chipotle chili peppers ground
• 1/4 teaspoon salt or to taste
• 2 1/2 cups water
• 30 ounces black beans 2 cans, rinsed
• 14 ounces tomatoes, canned diced
• 4 1/2 teaspoons lime juice fresh
• 13 cup cilantro freshly chopped and packed

1. Heat oil in a Dutch oven over medium-high heat.
2. Stir in sweet potato and onion and cook, stirring often, until the onion starts to soften, 3 to 5 minutes.
3. Stir in garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for about 40 seconds.
4. Pour water in and bring to a boil.
5. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 11 minutes.
6. Stir in beans, tomatoes and lime juice, increase heat to high and return to a simmer, stirring constantly.
7. Reduce heat and simmer until volume is slightly reduced, 4 to 6 minutes.
8. Remove from heat.
9. Stir in cilantro and serve warm with steamed rice or bread.

sweet potatoes, olive oil, onions, garlic, chili powder, cumin ground, chipotle chili peppers, salt, water, black beans, tomatoes, lime juice fresh, cilantro freshly

Taken from recipeland.com/recipe/v/black-bean-sweet-potato-chili-51689 (may not work)