Sweet potato black bean chili.

• 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
• ¼ 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

instructions

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.