Black Bean Sweet Potato Chili

A co-worker of Malissa's has recently changed her diet, and has been looking for a good chili recipe.  Let me tell you, I don't blame her one bit for wanting one!  Before I changed my diet, I loved the taste of a can of chili regardless of how unhealthy it was.  Fortunately, for us chili lovers, I have found a recipe that, besides being extremely healthy, is the best chili I have ever eaten!  It is also very good served over brown rice, and can make great leftovers!  Double the recipe, freeze the rest, and have it always on hand as a quick meal!  Yum!

Black Bean and Sweet Potato Chili

2 Tablespoons olive oil

1 Large onion (chopped)

1 Red bell pepper (chopped)

1 Green bell pepper (chopped)

2 Jalapeno peppers (seeded and diced)

2 Sweet potatoes (peeled and diced)

2 Garlic cloves (minced)

2 to 3 Tablespoons chili powder

1 to 2 t ground cumin

1 to 2 teaspoons crushed basil leaves

Dash of marjoram (optional)

1 bay leaf

1 Can diced tomatoes

2 Cans vegetable or chicken broth

1 Can black beans, rinsed and drained

Juice of one lime

Sea salt, to taste

Pepper, to taste
Crushed red peppers, to taste (optional)

Heat oil in a large sauce pan over medium-high heat. Add onion; reduce heat to medium and cook, stirring occasionally, about 10-15 minutes or until tender. Add bell peppers, jalapenos, and sweet potatoes, cook for 5 minutes. Stir in garlic and cook 1 minute. Add chili powder and next 7 ingredients. Stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans and continue to cook 10 more minutes. Remove bay leaf and stir in lime juice.  Enjoy!