Sweet Potato and Black Bean Chili

I have been dying to write about this dish for days now, because it was so unbelievably delicious. Tart, savory, spicy, and oh so warm and wintery, it was the perfect pick-me-up during these cold, dark January nights. I adore Mexican food, and chili has always been a favorite of mine. The combination of lime, cilantro, and cumin just makes sense to me. However, it is rare for a recipe to catch my attention by bringing something new to the table, so to speak. This recipe, adapted from the most recent issue of Eating Well magazine, had just the twist I was looking for, namely sweet potato. Words can never convey how fulfilling and delicious this chili is, so I can only urge you to make it as soon as possible, so you’ll know just what I’m talking about.

2 tablespoons of olive oil
1 carrot diced
1 onion diced
1 sweet potato peeled and diced in 1” cubes
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 small can of diced tomatoes
2 small cans of black beans drained and rinsed
1 can vegetable stock
the juice of 1/2 lime
2 tablespoons cilantro chopped
salt and pepper to taste

Heat the olive oil in a large pot. Add the onion, carrots, and sweet potato and sauté until tender, about 5 minutes. Add the garlic and spices, and sauté for 1 minute. Add the tomatoes, black beans, and vegetable stock. Bring the pot to a boil, then simmer for 20 to 30 minutes, stirring occasionally. The chili is ready when the sweet potato is tender, and the soup is thickened. Add the lime and cilantro, and taste for salt and pepper. Serve immediately.