Sweet Potato and Black Bean Chilli - Thanks to Julie

1 Tbls plus 2 tsp olive oil
1 medium-large sweet potato, peeled and diced
1 large onion, diced
4 cloves garlic, minced
2 Tbls chili powder
4 tsp ground cumin
1/2 tsp ground chipotle chile
1/4 tsp salt
2 1/2 cups water
2 - 15 oz cans black beans, rinsed
1 - 14 oz can diced tomatoes
4 tsp lime juice
1/2 cup chopped fresh cilantro

1.  Heat oil in pan over medium-high heat.  Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes.  Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds.  Add 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 beans, tomatoes and lime juice; increase heat to high and return to simmer, stirring often.  Reduce heat and simmer until slightly reduced, and  minutes.  Remove from heat and stir in cilantro.