Quick Black Bean and Sweet Potato Chili

Step 1

Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 1/2 to 3/4-inch dice. Set aside until needed. Or, you can scrub or peel them, dice, and steam in a small amount of water until just done.

Step 2

Heat the oil in a large soup pot. Add the onion and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden.

Step 3

Add the remaining ingredients except the cilantro and salt. Add 1/2 cup water, bring to a slow boil, then lower the heat and cover. Simmer gently for 15 minutes.

Step 4

Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender and all the flavors are nicely melded.

Step 5

Stir in the cilantro, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed. Top each serving with extra cilantro, if desired.