Sweet potato black bean chili

• Serves 4 to 6

Ingredients

• 1 tablespoon olive oil
• 1 pound sweet potatoes, peeled and diced
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne, adjust to taste
• 2 cans (14.5 ounces each) diced tomatoes with chiles, undrained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 to 3 cups vegetable broth

Steps

1. In a large Dutch oven, heat oil over medium-high heat. Add sweet potato, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
2. Stir in garlic, chili powder, cumin, oregano and cayenne, and saute for 1 minute, or until garlic is fragrant.
3. Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender.
4. Recipe from Aldina's kitchen
5. Add cut up avacado on top, can of corn, and use less chili powder.