Sweet Potato And Black Bean Chili

• FOR THE CHILI:
• 1 Tablespoon Olive Oil
• 1 whole Small Red Bell Pepper, Stem And Seeds Removed, Diced
• 1 whole Green Bell Pepper, Stem And Seeds Removed, Diced
• 1/2 whole Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1-1/2 teaspoon Mexican Chili Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Dried Oregano
• 1/2 teaspoons Smoked Paprika
• 1/2 teaspoons Crushed Red Pepper
• 1 whole Large Sweet Potato, Cut Into 3/4-inch Cubes (1 Should Yield About 3 Cups)
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 28 ounces, fluid Canned Diced Tomatoes (preferably Fire Roasted)
• 1 cup Vegetable Or Chicken Stock
• 1 pinch Salt
• FOR GARNISH:
• 1 whole Avocado, Peeled, Pitted, And Diced
• 4 whole Scallions, Thinly Sliced
• 2 Tablespoons Chopped Cilantro
• 1/4 cups Shredded Cheddar

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Once hot add the diced bell peppers, onions and garlic. Saute for about 5 minutes until the peppers soften and the onions become translucent.
2. Stir in the chili powder, cumin, oregano, paprika and crushed red pepper and cook for about 2 minutes until fragrant. Add the sweet potatoes, black beans, diced tomatoes and vegetable stock and bring your chili to a boil over high heat.
3. Lower heat to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid, taste and add salt if needed. Allow it to simmer for 10 more minutes or until the chili has thickened slightly. Ladle chili into bowls and serve with toppings of your choice. Go wild.

olive oil, red bell pepper, green bell pepper, yellow onion, garlic, chili powder, ground cumin, oregano, paprika, red pepper, sweet potato, black beans, tomatoes, vegetable or chicken, salt, avocado, scallions, cilantro, ubc

Taken from tastykitchen.com/recipes/soups/sweet-potato-and-black-bean-chili/ (may not work)