Create a double batch of the quick vegetarian chili, filled with black beans and sweet taters, and eat it for supper the following day or freeze the extras for an additional night. We like the smoky heat in the ground chipotle, but omit it if you need a mild chili. Serve with tortilla chips or cornbread and coleslaw.
By: EatingWell Test Kitchen
Ingredients 4 servings
- 1 tablespoon plus 2 teaspoons extra-virgin essential olive oil
- 1 medium-large yams, peeled and diced
- 1 large onion, diced
- 4 cloves garlic clove, minced
- two tablespoons chili powder
- 4 teaspoons ground cumin
- teaspoon ground chipotle chile (see Note)
- teaspoon salt
- 2 cups water
- 2 15-ounce cans black beans, rinsed
- 1 14-ounce can diced tomato plants
- 4 teaspoons lime juice
- cup chopped fresh cilantro
- Heat oil inside a Nederlander oven over medium-high temperature. Add yams and onion and prepare, stirring frequently, before the onion is starting to melt, about 4 minutes. Add garlic clove, chili powder, cumin, chipotle and salt and prepare, stirring constantly, for thirty seconds. Add water and produce to some simmer. Cover, reduce heat to keep a light simmer and prepare before the yams is tender, ten to twelve minutes.
- Add beans, tomato plants and lime juice increase heat to high and go back to a simmer, stirring frequently. Reduce heat and simmer until slightly reduced, about a few minutes. Remove from heat and stir in cilantro.
- Make Ahead Tip: Cover and refrigerate for approximately three days or freeze for approximately 3 several weeks.
- Note: Chipotle peppers are dried, smoked jalapeo peppers. Ground chipotle chile pepper are available in the spice portion of most supermarkets or online at penzeys.com.
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