Sweet Potato Chili Vegan

2 tablespoons olive oil
1 medium onion, peeled and chopped fine
1 sweet potato, medium, peeled and chopped
1 Field Roast Chipolte Sausage (1 link); chopped
1 15 oz. can fire roasted tomatoes
1 15 oz. can diced tomatoes
1 15 oz. can pinto beans, drained
2 Tablespoons chili powder
1/2 teaspoon oregano
3 cloves garlic, peeled and chopped fine
1/2 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
2 bay leaves

Heat olive oil over medium heat in a deep cast iron skillet or large soup pot. Before it begins to smoke, add onions and saute until softened, about two minutes. Add the sweet potato and the chili and saute another minute. Stir in the sausage and allow to brown for three more minutes.

Add tomatoes. With a potato masher, crush the tomatoes until tomatoes are slightly smushy and sausage is more crumbly. Add beans, garlic, chili powder, oregano, cumin, red pepper flakes and stir to incorporate. Add the sugar, bay leaves and stir. Lower the heat to simmer and cover. Simmer for twenty to thirty minutes, stirring one or twice to prevent it from scorching.

Number of Servings: 4

Recipe submitted by SparkPeople user AMANDAFITTEST.