Black Bean Sweet Potato Chili

We just automatically doubled this; the original recipe (linked below) serves two. Pretty quick and tasty! Our version, without the ground chipotle, was less spicy (then we could add spice to taste) but the smoked paprika kept the smoky character of the chipotle. Below is our doubled version:

Ingredients:

• 4 teaspoons extra-virgin olive oil
• 2 small onions, finely diced
• 2 sweet potatos, peeled and diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 1/2 teaspoon ground chipotle chile (we replaced with smoked paprika)
• 1/4 teaspoon salt, or to taste
• 2 2/3 cups water
• 2 15-ounce can black beans, rinsed
• 2 cups canned diced tomatoes
• 4 teaspoons lime juice
• 4 tablespoons chopped fresh cilantro (optional - garnish)
• optional toppings: tomato, avocado, cheese, cilantro, etc.

Directions:

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.

Recipe from here: http://www.eatingwell.com/recipes/sweet_potato_bean_chili_for_two.html