Black Bean and Sweet Potato Chili

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 jalapeño peppers, seeded and diced
• 2 medium sweet potatoes, diced
• 3 large garlic cloves, minced (about 2 tablespoons)
• 2 to 3 tablespoons chili powder
• 1 to 2 teaspoons sea salt
• 1 to 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon crushed red pepper
• 1 to 2 teaspoons dried basil
• 1/4 to 1/2 teaspoon dried marjoram
• 1 bay leaf
• 1 (14.5-ounce) can diced tomatoes
• 2 (14-ounce) cans vegetable or chicken broth
• 2 (15-ounce) cans black beans, rinsed and drained
• Juice of 1 lime (about 2 tablespoons)
• Garnishes: chopped fresh cilantro, green onion slices

Preparation

1. Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.