Sweet Potato & Black Bean Chili

I made this for dinner tonight. It was yummy.

Yields: 2 2 cup servings Ingredients 2 teaspoons extra-virgin olive oil 1 small onion finely diced 1 small sweet potato peeled and diced 2 cloves garlic minced 1 tablespoon chili powder 2 teaspoons ground cumin 1/4 teaspoon ground chipotle chile (see Note) 1/8 teaspoon salt or to taste 1 1/3 cups water 1 15-ounce can black beans rinsed 1 cup canned diced tomatoes 2 teaspoons lime juice 2 tablespoons chopped fresh cilantro

Instructions 1. Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro. NUTRITION INFORMATION: Per serving: 374 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 67 g carbohydrate; 14 g protein; 15 g fiber; 697 mg sodium; 603 mg potassium. Nutrition bonus: Vitamin A (410% daily value), Vitamin C (45% dv), Iron (30% dv), Potassium (17% dv).