Body Circuit for Her- Bootcamp Fitness & Personal Training

Black Bean & Sweet Potato Chili

I’ve got a delicious lunch recipe for you that will make all of your coworkers jealous!

It’s hearty, a little spicy, and a lot delicious!

You’re in control of the spice and heat level: add more hot sauce for a spicier chili. Likewise with the cilantro!

Black Bean & Sweet Potato Chili
(makes about 4 servings)

2 Tbsp extra-virgin olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 Tbsp chili powder
2 tsp ground cumin
¼ tsp salt
1-2 dashes of your favourite hot sauce (to taste)
2½ cups (590 ml) water
2 15-oz (425 g) cans of black beans, rinsed
1 14.5-z (411 g) can of diced tomatoes
2 Tbsp lime juice
Handful chopped fresh cilantro

Heat the olive oil in a large pot over medium-high heat. Add the onion and sweet potato and cook for 4-5 minutes until the onion softens. Be sure to stir frequently.
Add the garlic, chili powder, cumin, and salt to the pot and cook, constantly stirring, for 30 seconds. Add water and hot sauce and bring to a simmer.

Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender 10 to 12 minutes.

Add the beans and tomatoes and cook for 10-15 minutes, until slightly reduced. Stir in the lime juice and cilantro and remove from heat.

👉👉This keeps in the fridge for 3-4 days… and bonus: it tastes better the next day.

Add the garlic, chilli powder, cumin, and salt to the pot and cook, constantly stirring, for 30 seconds. Add water and hot sauce and bring to a simmer. Stir frequently.