2 tablespoon extra-virgin olive oil
1 medium-large sweet potato, peeled and diced (about 2 cups)
1 large onion, diced (about 1 cup)
4 cloves garlic, minced
2 tablespoons chili powder
4 teaspoons ground cumin
1/2 teaspoon ground chipotle chili
1/4 teaspoon salt
21/2 cups water
2 15-ounce cans black beans, rinsed
1 14-ounce can diced tomatoes
4 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
1. Heat oil in a Dutch oven over medium-high heat. Cook sweet potato and onion, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt; cook, stirring, for 30 seconds. Add water; bring to a simmer. Cover, reduce heat and simmer until the sweet potato is tender, 10 to 12 minutes.
2. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat; simmer until slightly reduced, about 5 minutes. Stir in cilantro.
Per serving: 307 calories; 8 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 51 g carbohydrate; 0 g added sugars; 12 g protein; 14 g fiber; 494 mg sodium; 947 mg potassium.
Nutrition bonus: Vitamin A (213% daily value), Vitamin C
(48% dv), Iron (32% dv), Folate (29% dv), Potassium (27% dv).
Carbohydrate servings: 3
Exchanges: 3 starch, 1 vegetable, 1 lean meat