sweet potato and black bean chili

Directions:

1. Heat 1 tablespoon plus 2 teaspoons oil in a Dutch oven over medium-high heat. Add 1 diced sweet potato and 1 diced onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add 4 minced garlic cloves, 2 tablespoons chili powder, 4 teaspoons cumin, 1/2 teaspoon chipotle and 1/4 teaspoon salt and cook, stirring constantly, for 30 seconds. Add 2 1/2 cups water and bring to a simmer. Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.
2. Add 2 15-ounce cans of beans, 14 ounces tomatoes and 4 teaspoons lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in 1/2 cup chopped cilantro.