Sweet Potato Chili

Ingredients:

• 1 tablespoon olive oil

• 1 onion chopped 

• 2 large sweet potatoes peeled and chopped into ½ inch cubes

• 1 green bell pepper seeded and diced

• 4 garlic cloves minced, or 1 tsp. garlic powder

• 2 tablespoons chili powder

• 2 teaspoons smoked (or regular) paprika

• 2 teaspoon cumin

• 1 teaspoon oregano

• 1 teaspoon sea salt

• ½ teaspoon black pepper

• 2 cups low-sodium vegetable or chicken broth

• 2 (15 oz) canned black, kidney, pinto or mixed beans, drained and rinsed

• 1 (28 oz) can fire roasted or regular diced        tomatoes with its juices

• 1 (4.5 oz) can chopped green chilis, optional

• Optional toppings—sour cream, avocado, cilantro, lime juice

Directions:

1. In a large pot over medium heat, add the olive oil. Add the onion, sweet potato, bell   pepper and garlic. Stir and cook for 5 minutes.

2. Add the spices, salt and pepper and stir.

3. Pour in broth, beans, tomatoes and chopped green chilis, if using.

4. Bring mixture to a boil and reduce to a gentle simmer. Cook for 30-40 minutes, until vegetables soften and the   mixture thickens.

5. Serve warm with toppings, and cornbread, if desired.