Two-Bean And Sweet Potato Chipotle Chili

• canola oil or olive oil
• 1 onion, chopped
• 1 red bell pepper, seeded and chopped
• 3 -4 garlic cloves (crushed or chopped)
• 1 medium sweet potato, peeled and cut into 1/2 inch pieces
• 28 ounces diced tomatoes (or stewed or whole)
• 19 ounces cooked black beans
• 19 ounces cooked kidney beans
• 10 ounces beef broth (or onion broth or vegetable broth or a bottle of Stout like Guinness)
• 1 tablespoon chili powder
• 1 tablespoon brown sugar (or maple syrup)
• 2 teaspoons ground cumin
• 1 tablespoon chopped canned chipotle chile in adobo (optional)
• 2 teaspoons ground cumin
• 1/2 teaspoon salt

1. In a large heavy pot, heat a drizzle of oil over medium-high heat.
2. Saute the onion and red pepper for about 5 minutes, until soft.
3. Add the garlic and cook for another minute or two. Add the sweet potato, tomatoes, beans, broth, chili powder, brown sugar, chipotle, cumin, and salt and bring to a simmer.
4. Turn the heat to low, cover, and let simmer for about 30 minutes. Serve immediately or cool completely and refrigerate overnight, then reheat the next day.

canola oil, onion, red bell pepper, garlic, sweet potato, tomatoes, black beans, kidney beans, beef broth, chili powder, brown sugar, ground cumin, chipotle chile, ground cumin, salt

Taken from www.food.com/recipe/two-bean-and-sweet-potato-chipotle-chili-519371 (may not work)