Sweet Potato Chili with Black Beans and Green Peppers

• 3 Tbsp canola oil
• 2 large onions, finely diced
• 6 cloves garlic, minced
• 2 green bell or poblano peppers (or a combo), diced
• 3 Tbsp chili powder, or to taste
• 1 Tbsp cumin, or to taste
• 2 tsp oregano
• 3 cups water
• 28 oz can tomatoes, diced with their juice
• 1/4 cup tomato paste
• 2 medium-large sweet potatoes, peeled and cut into 1/2" cubes
• 2 15oz cans black beans, drained and rinsed
• 1 tsp salt, or to taste
• cilantro, chips, cheese, sour cream, avocado as desired for serving

Heat oil in large pot or Dutch oven over medium heat. Add onions and saute stirring frequently until onions begin to brown, at least 10 minutes. Add garlic and stir until fragrant, 1-2 minutes. Add green peppers and cook about 10 minutes stirring often. Add chili powder and cumin, stir and cook about 2 minutes. Add tomato paste and cook stirring frequently until all is well mixed and browning to deep brick red.

Add remaining ingredients through salt to taste and cook until sweet potatoes are tender about 20-30 minutes, stirring occasionally, being sure to scrape bottoms and edges of pot for the delicious browned bits. Taste and adjust for seasoning - chili, cumin, salt.

Serve with cilantro and toppings as desired!

Makes 4-6 servings