Photo credit: lemonsandlimabeans.blogspot.com
The perfect dish to combat a damp and rainy Autumn day.
1 tablespoon extra virgin olive oil
1 large yellow onion, diced
1 large sweet potato, diced
2 garlic cloves, minced
2 tablespoons chilli powder
4 teaspoons ground cumin
1 teaspoon paprika
1 (14-ounce) can diced tomatoes
2 1/2 cups broth or water (I used chicken broth for an added depth of flavor)
2 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn, thawed
1/3 cup fresh cilantro, minced
In a Dutch oven, heat the oil over medium-high heat. Add the onions and cook until soft and lightly browned. Add the sweet potato, garlic, and spices and cook 30 seconds, stirring constantly. Add the tomatoes with their juice and stir, scraping any bits from the bottom of the pan. Add the broth and bring to a simmer. Reduce the heat to low, cover, and simmer until the potatoes are tender, 15-20 minutes. Add the beans and corn and continue to simmer for 5 more minutes. Serve with a heavy sprinkle of cilantro.
Original recipe from: Fort Mill SC Living