Black Bean Sweet Potato Chili

2 tbsp extra-virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 cloves garlic, minced
2 tsp sea salt
1 large sweet potato, cut into 1/2 inch cubes
zest and juice of 1 lime
1 28-oz can of diced tomatoes
4 15-oz cans of black beans, rinsed and drained
1 jalapeno chili pepper, seeded and chopped
1 tbsp cumin
1 tbsp chili powder
1 tbsp cocoa powder
1 lime cut into wedges
1 cup chopped cilantro leaves

1. Warm the oil in a large pan over medium heat, and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.

2. Add the sweet potato and lime zest, and cook 10 to 15 minutes more, continuing to stir occasionally

3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, bring to a simmer, cover, and cook for 10 minutes.

4. Serve over brown rice, if desired, with lime wedges and cilantro, or with corn bread, biscuits, or taco chipos alongside.

Serves 6. Freezes well.

Number of Servings: 6

Recipe submitted by SparkPeople user BLOODLOSSGIRL.