Sweet potato and black bean chili

I wanted to make a chili for a long weekend we had planned on Mount Hood. I was thinking of a roaring fire,snow falling gently outside, a glass of chilled white wine......you get the picture .  I also wanted to try one without meat ....and incidentally I LOVE  sweet potatoes, so it had to be made.  And yes..... it was tasty,tangy and hot, and  I had no complaints about the lack of meat from the 5 hungry teenagers I was feeding, fresh from the slopes.

1 tbsp extra virgin olive oil
1 large sweet potato,peeled and diced
1 large onion,diced
4 cloves garlic
2 tbsp chili powder
4 teasp ground cumin
1/2 teasp ground chipotle chile
1/4 teasp salt
2 1/2 cups water
2 15 oz cans black beans,drained
1 14 0z can diced tomatoes
4 teasp lime juice
1/2 cup cilantro, chopped

Heat the oil in a large casserole dish ,and add the sweet potato and onion. Cook until the onion is beginning to soften,about 5 minutes.

Add the garlic, chile powder,cumin,chipotle and salt and cook ,stirring constantly for 30 seconds.

Add the water and bring to a simmer. Cover and reduce heat to low,then cook for a further 10 minutes,or until the sweet potato is tender. Add the beans,tomatoes and lime juice and carry on cooking for another 5 minutes,or until it is slightly reduced. Stir in the cilantro just before serving.

I wasn't able to get a shot of the dish as I served it.......it was as if a swarm of locusts had entered the room .....desecrating everything in site. You can never ,ever, cook too much food for teenagers who've spent all day skiing,sledding and having after dark snowball fights. Lesson learnt.
  We had the roaring fire ,and of course the glass of something chilled - goes without saying- but alas no falling snow.  However our chili hit the spot....