2 Large Sweet Potatoes
1 T. of Olive Oil
2 Red Bell Pepper
1 Red Onion
2 Cloves of Garlic
2 T. of Cumin
1 T. of Cinnamon
1/2 T. of Unsweetened Cocoa Powder
1 T.  of Chipotle Powder or Chili Powder
2 T. of Dried Oregano
2 Cups of Vegetable Broth
2 Cups of Water or Broth
1 T. of Cornstarch
2 Cups or Cans of Black Beans, Rinse
2 Cans of Fire Roasted Diced Tomatoes with Chilies
Cinnamon Stick
2 T. of Brown Sugar
Bunch of Cilantro
Preheat oven to 400. Peel and chop the sweet potato into bite size squares. Coat with olive oil spray and seasoned salt. Roast until fully cooked with a bit of crunchy shell on the exterior.  In a large pot, add 1 T. of olive oil, sauté chopped red bell peppers, onion and garlic until soft.  While sautéing, add 2 T. of Cumin, 1 T. of Cinnamon, 1/2 T. of unsweetened Cocoa Powder, 1 T. of Chipotle Powder (or Chili Powder), 2 T. of Dried Oreagno to the mixture.  Once soft, add vegetable broth and water, bring to boil and then add 1 T. of Cornstarch.  Once brought to a boil, bring it down to a simmer, add black beans, the two cans of fire roasted diced tomatoes, a cinnamon stick and 2 T. of Brown Sugar . Once sweet potatoes are soft on the inside with a crunch exterior, add to the chili and let simmer for a few more minutes.  Add chopped Cilantro as a garnish and serve.


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