Sweet potato and black bean chili

Sweet potato and black bean chili by Laurie Barker Jackman.

Ingredients:

• Oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 2 tsp cumin
• ¼ tsp smoked paprika
• ¼ tsp cinnamon
• 2 medium sweet potatoes, peeled and cubed
• 1, 28 oz can diced tomatoes
• 2 cups vegetable stock
• 2 tbsp tomato paste
• 1, 19 oz can black beans, drained and rinsed
• 1 cup frozen corn
• 1 red pepper, diced

Instructions:

1. Heat oil in a pan and add onions, cook until softened and lightly browned, about 5-7 minutes
2. Add garlic, cook another minute then add spices, stir about a minute
3. Add sweet potato, diced tomato, stock and tomato paste. Bring to a boil and then reduce heat and simmer for about 30 minutes or until potatoes are soft.
4. Stir in black beans, corn and pepper and cook until they are warmed.
5. Serve with your favourite toppings. Mine are plain Greek yogurt, shredded cheese, cilantro and avocado.