Sweet Potato & Black Bean Chili

Ingredients

• 1 tablespoon plus 2 teaspoons extra-virgin olive oil
• 1 medium-large sweet potato, peeled and diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• ½ teaspoon ground chipotle chile
• ¼ teaspoon salt
• 2½ cups water
• 2 (15 ounce) cans black beans, rinsed
• 1 (14 ounce) can diced tomatoes
• 4 teaspoons lime juice
• ½ cup chopped fresh cilantro

Directions

1. Heat 1 tablespoon plus 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 diced sweet potato and 1 diced onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add 4 minced garlic cloves, 2 tablespoons chili powder, 4 teaspoons cumin, 1/2 teaspoon chipotle and 1/4 teaspoon salt and cook, stirring constantly, for 30 seconds. Add 2 1/2 cups 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 2 15-ounce cans of beans, 14 ounces tomatoes and 4 teaspoons 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 1/2 cup chopped cilantro.

_{Original Recipe From Katie Webster}