This is Terri's favorite go-to, warm-you-up-in-a-hurry winter chili. Although this is a meatless dish, the sweet potato and bean combination will not leave you hungry and is a great meal for all! Always use organic ingredients when possible.
Cooking Time, 1/2 hour
Yields, 6 servings 1 1/2 cups ea
2 medium Sweet Potatoes
2 tbsp Olive Oil
1 cup Chopped Onion
2-3 Garlic Cloves
1 Medium Red Bell Pepper, diced
2 Cans Spicy Black Beans drained & rinsed (regular beans if you want less spicy)
28 oz Fire Roasted Diced Tomatoes, undrained (dont sweat it if you cant find the fire roasted-roll with it)
4 oz Green Chilies (hot or mild)
2 tsp Ground Cumin
Several Dashes of Oregano
Dash of Sea Salt
Optional: cilantro or avocado topping
Bake sweet potatoes at 350 degrees until slightly firm but not soft. When cool, peel & dice into cubes. Set aside. Heat oil in soup pot. Add garlic & onion and saute over medium heat until golden brown. Add remaining ingredients (except potatoes) and heat. Cover & simmer for 15 minutes.
Add diced sweet potatoes & continue to simmer until veggies are tender-10-15 minutes. Add salt to taste. Tastes even better when it is allowed to stand 1-2 hours but if you can't wait, dive in.