Bishop Westergard's Fabulous Black Bean and Sweet Potato Chili

Black Bean and Sweet Potato Chili

2 T. olive oil

1 lg. yellow onion

1 red pepper, chopped

1 green pepper, chopped

2 med. Sweet potatoes, diced

3 lg. garlic cloves, minced

1 T. chili powder

1 t. salt

1 ½ t. cumin

1 ½ t. basil

1 t. pepper

½ t. dried marjoram

1 bay leaf

1 can (14.5 oz) diced tomatoes

1 can (14 oz) vegetable broth

2 cans (15 oz. each) black beans, drained

Juice of 1 lime

Garnish with chopped cilantro, scallion slices, and/or shredded cheddar

1)      Heat oil; add onion and stir until tender. Add peppers and sweet potato; cook, stirring occasionally for 5 minutes. Stir in garlic and cook a minute more.

2)      Add chili powder and the next 6 ingredients; stir and cook for 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.

3)      Garnish with cilantro, onion and/or cheddar.