Sweet Potato and Black Bean Chili

This makes a big pot, so half it if needed. It also freezes well.

INGREDIENTS:

1 Tbsp. canola or vegetable oil

2 yellow onions, diced

3 sweet potatoes, chopped into bite-size

24 oz. chunky salsa (mild or medium or hot to your preference)

3 cans of black beans, slightly drained

1 can diced tomatoes, undrained

1 cup frozen corn

3 cups vegetable or chicken stock

2 Tbsp. chili powder

1 tsp. ground cumin (up to 2 tsp. if you like a kick)

1 tsp. ground cinnamon

Salt and pepper to taste

(optional) 4 oz. can of diced green chile (whatever hotness you prefer)

INSTRUCTIONS:

In a large pot over medium heat, cook onions in oil until translucent.

Add sweet potatoes, chili powder, cumin, and cinnamon. Cook for several minutes, then add salsa, diced tomatoes, and stock.

Bring mixture to a low boil on medium high heat, then lower to simmer. Add corn and black beans (and diced chiles if you want them). Cover and cook for 20 minutes until the sweet potatoes are tender and the stock has thickened.

Serve with shredded cheddar cheese, fresh cilantro, sliced avocado, sour cream, and/or lime slices.

Excellent prepared the night before and reheated the next day.