Choke on This: A Philly Nest Food Blog

Black Bean and Sweet Potato Chili
from Cottage Living magazine

This chili is really good by itself, but also over rice, grilled chicken or as an enchilada filling. Makes 2 quarts.

Ingredients:
2 tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, cored, seeded and chopped
1 green bell pepper, cored, seeded and chopped
2 jalapeno peppers, seeded and diced
2 medium sweet potatoes, peeled and diced
3 large garlic cloves, minced (about 2 tablespoons)
2 tablespoons chili powder
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1 teaspoon dried basil
1/4 teaspoon dried marjoram
1 bay leaf
1 - 14.5 oz can diced tomatoes, with liquid
2 - 14 oz cans vegetable or chicken broth
2 - 15 oz cans black beans, rinsed and drained
juice of one lime (about two tablespoons)
Garnishes: chopped fresh cilantro, green onion slices

Directions:
Heat oil in large heavy saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium and cook, stirring occasionally, about 10-15 minutes or until tender. Add bell peppers, jalapeno and sweet potato; cook for 5 minutes, stirring occasionally. Stir in garlic and cook about 1 minute. Add chili powder and next seven ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered about 30 minutes. Stir in beans and continue to cook for 10 minutes. Remove bay leaf and stir in lime juice. Garnish if desired.