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© Meredith Corporation. All rights reserved. Used with permission.
In a large Dutch oven, heat oil over medium-high heat. Add sweet potatoes, bell pepper, onion, jalapeño and garlic. Cook about 4 minutes or until peppers and onion are tender, stirring occasionally.
Stir in chili powder, cumin and cayenne; reduce heat to medium. Cook, covered, for 7 to 8 minutes or until sweet potatoes are tender, stirring occasionally.
Add broth, beans and tomatoes. Bring to boiling, stirring occasionally. Stir in frozen corn; reduce heat. Simmer, uncovered, for 15 minutes.
Stir in cilantro and lime juice. Season to taste with salt and black pepper. Top each serving with cheese and, if desired, additional cilantro.