Sweet Potato and Black Bean Chili

IT SEEMS THAT ONE MINUTE WE WERE PICNICKING, enjoying the gorgeous fall colors, and crisp, fresh air and the next it was snowing. I made my first official cold weather food--a healthful and spicy vegetarian chili.

This chili is hearty but not heavy. Black beans and sweet potatoes are a favorite food combination of mine and I am always dreaming up new ways to serve them together.

I started my chili with dried beans, about 1 1/2 cups. But if you prefer, you can use 2 (15 oz.) cans, rinsed and drained. In my recipe, I call for 5 to 6 cups of cooked black beans and you can decide how you want to arrive at them.

I love cheese and tortilla chips with chili, but you could also serve it with coleslaw and cornbread.

Sweet Potato and Black Bean Chili
2 Tbsp. olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
1 Tbsp. chili powder
2 tsp. ground cumin
2 cups spring water
5 - 6 cups cooked and drained black beans
1 can Rotel tomatoes
Juice of 1 lime
Salt and pepper to taste

In a large soup pot, heat the olive oil over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften. Add garlic, chili powder, and cumin, stirring constantly for about 30 seconds. Add water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, about 10 - 12 minutes.

Add beans, tomatoes, and lime juice. Return to a simmer until slightly reduced, about 5 minutes. Taste and add salt and pepper, if desired.