1 tbsp avocado oil
1 medium sweet potato,
1 onion, diced
4 garlic cloves, minced
2 tbsp chili powder
2 tbsp ground cumin
1 tbsp Chipotle powder
¼ tsp Himalayan Sea salt
2 ½ cups low sodium chicken bone broth
1 15 oz can low sodium black beans, rinsed
1 14-oz can Ro-Tel diced tomatoes and green chiles
2 freshly squeezed limes
¼ cup fresh cilantro, chopped
- Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion. Cook and stir often until the onion begins to soften, about 4 minutes.
- Add garlic, chili powder, cumin, and chipotle powder, salt and cook. Stir constantly for 30 seconds.
- Add broth and bring to a simmer. Cover and reduce heat and cook until sweet potato is tender, about 10-12 minutes.
- Add beans, Ro-Tel, and lime juice and increase heat to high and return to a simmer and stir often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat and stir in cilantro.
Nutritional info per serving: serves 4
Protein: 19 g
Fat: 5 g
Carbs: 41 g