2 cans (14.5 ounces each) diced tomatoes with chiles, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 to 3 cups vegetable broth
Instructions
In a large Dutch oven, heat oil over medium-high heat. Add sweet potato, onion and bell pepper and saute until onion softens, about 5 to 7 minutes.
Stir in garlic, chili powder, cumin, oregano and cayenne, and saute for 1 minute, or until garlic is fragrant.
Add diced tomatoes, black beans, and broth and stir until combined. Bring to a boil and then simmer for 30 minutes, or until sweet potatoes are tender.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/10/06/sweet-potato-black-bean-chili/