- 2 tablespoons olive oil
- 1 large yellow onion, diced finely, (about 2 cups)
- 1 large sweet potato, peeled and diced, (about 2 1/2 cups)
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 3 cups low-sodium chicken broth or vegetable broth, (I like better than bouillon base)
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (14.5 ounce) can petite diced tomatoes, undrained
- 2 tablespoons lime juice
Optional Toppings: shredded cheese, sour cream, sliced avocado, cilantro
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In a large Dutch oven or pot, heat the olive oil over medium high heat.
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Add the onion and sweet potato and sautee about five minute or until onion is soft.
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Add the garlic, chili powder, cumin, and salt. Sautee another 30 seconds.
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Add the broth and bring to a boil. Reduce heat to a simmer, cook for 10-15 minutes until sweet potatoes are fork tender.
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Stir in the black beans, diced tomatoes, and lime juice. Add salt and pepper to taste. Serve and top with desired toppings.
Serving: 1cup, Calories: 129kcal, Carbohydrates: 17g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 307mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 8838IU, Vitamin C: 5mg, Calcium: 40mg, Iron: 1mg
