I’ve got to try this.
Sweet Potato Chili
1 tbsp olive oil
1 medium red onion, diced
1 tsp chili powder
2 cups vegetable broth
1 large sweet potato, peeled and cut into 3/4 inch cubes
2 zucchinis, diced
3 tomatoes, diced or 1 can tomato bits
2 cups cooked pinto beans or 1 can
6 cloves garlic, minced (I like garlic)
1/4 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
Chopped fresh cilantro
Heat olive oil in heavy pan over medium high heat. Add red onion and saute until golden brown, about 5 minutes. Add the chili powder and stir for 1 minute. Add 1 cup of the broth and the sweet potato. Cover pan and reduce heat. Simmer until sweet potato is almost tender, about 10 minutes.
Add tomatoes with the juice and the pinto beans along with the garlic and spices. Add the zucchinis and the rest of the broth. Add pepper.
Simmer uncovered until the chili thickens and the sweet potato is very tender. Add cilantro to the bowl when serving.