12 GROUNDCOVER NEWS FOOD + FUN Sweet potato and black bean chili ELIZABETH BAUMAN Groundcover contributor Ingredients: 1 tablespoon plus 2 teaspoons extra-virgin olive oil 1 medium-large sweet potato, peeled and diced 1 medium onion, diced 4 cloves garlic, minced 5 teaspoons chili powder 4 teaspoons ground cumin Scant ½ teaspoon ground chipotle chile ¼ teaspoon salt 2 1/2 cups vegetable broth 2 (15 ounce) cans black beans, rinsed 1 (14 ounce) can diced tomatoes 4 teaspoons lime juice ½ cup chopped fresh cilantro Directions: Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften (about four to six minutes). Add garlic, chili APRIL 19, 2024 powder, cumin, chipotle and salt and cook, stirring constantly for 30 seconds. Add broth and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Lower heat and simmer until slightly reduced, about 15 minutes. Remove from heat and stir in cilantro. Serve hot. This has become a new, healthy favorite. So perfect for a blustery day lunch or dinner. PUZZLE SOLUTIONS
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