all-recipes, main-course



  • 1 tbsp plus 2 teaspoons Southern Olive Chipotle Infused Olive Oil

  • 1 med-large sweet potato, peeled and diced or 1 bag of chopped sweet potatoes or butternut squash

  • 1 large onion diced

  • 4 cloves garlic minced

  • 2 tbsp chili powder

  • 4 tsp ground cumin

  • ¼ tsp salt

  • 2 ½ cups water

  • 2 15-oz cans black beans, rinsed

  • 1 14-oz can diced tomatoes

  • 4 tsp lime juice

  • F½ cup chopped fresh cilantro


  • Place Chipotle Olive Oil in large saucepan med-to-high heat with onion stirring often until onion softens about 4 minutes. Add garlic, chili powder, cumin, salt and cook, stirring constantly, for 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; increase heat to thigh and return to a simmer, stirring often. Reduce heat and simmer until slightly thickened, about 5 minutes. Remove from heat, dish into bowls, add cilantro

Published in Main Course

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