Sweet Potato Chili

Makes 6 servings

Maybe not as good as Oj’s chili, but it’s fast, cheap, and warming - a good fall/winter favorite. Try switching up the pinto beans with kidney or black beans.

ingredients

2 tbsp vegetable oil
2 medium onions, chopped
2 tbsp Mexican chili powder
1 tsp ground cumin
1 cup vegetable broth
2 medium sweet potatoes, peeled & cubed
1 can diced tomatoes
2 cans pinto beans
1 tsp salt
1 tsp dried oregano, or Jolley Herbal Blend
1/4 tsp cayenne (or less, to taste)
1/2 cup chopped fresh cilantro

directions

1
Heat the oil in a large saucepan or Dutch oven. Add the onion and cook, stirring, over medium heat until the onions are soft - about 5 minutes. Add the chili powder and the cumin and cook for another minute or so. Add the vegetable broth and the cubed sweet potatoes, reduce the heat to low and cook, covered, until the potatoes are almost tender - about 10 minutes.
2
Add the tomatoes with all the juice from the can, the beans, the salt, oregano, and cayenne. Bring to a boil over medium heat, then let simmer until the potatoes are completely tender - about 20 minutes. Remove from heat and stir in the cilantro.
3
Serve with rice or corn bread and sprinkled with shredded cheese or a dollop of sour cream if you like.

Source: The Clueless Vegetarian