Chili is a great way to make healthy lunches. Make extra batches to store in the refrigerator or freezer and you’ll have multiple healthy meals ready to go! This recipe combines fiber-rich black beans with antioxidants found in sweet potatoes. Combined with olive oil, cilantro and garlic, you get a flavorful and nutritious mix.

Ingredients

1 medium sized sweet potato peeled into ¼ inch cubes

½ medium sized onion diced

2 cloves of garlic minced

2 tsp chili powder

2 tsp cumin powder

¼ tsp ground chipotle (if you like it smokey)

salt and pepper to taste

1 1/3 cup water

1 can diced tomatoes (no salt added)

1 can black beans strained and rinsed

juice of ½ of a lime

2 Tbsp chopped cilantro

1 Tbsp extra virgin olive oil

Instructions

  1. Heat oil on medium high in a stock pot.

  2. Add onion and sweet potato. Cook approximately 5 minutes until onions and sweet potato soften.

  3. Add garlic, cumin, chili powder and chipotle. Season with salt and pepper. Toast garlic and seasonings evenly, for approximately 45 seconds.

  4. Add in water and let simmer for approximately 10 minutes or until sweet potatoes soften.

  5. Add beans and tomatoes. Cook on simmer until liquid is slightly reduced, approximately 4-6 minutes.

  6. Season with salt and pepper, fresh squeezed lime and cilantro.

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Rajiv Harry is a Health and Wellness expert in Portland. Learn more about Rajiv at Embrace Change.