Sweet Potato Chili

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This is the first of a couple of sweet potato recipes that I want to post.  We've been getting some great sweet potatoes in our winter CSA share.  This recipe is from our CSA website (Driftless Organics) and is excellent because it makes a great complete meal with some good cornbread.

2 Tbsp. oil
1 large onion, chopped
1 jalapeno pepper, minced
4 cloves garlic, minced
1 red pepper, chopped (can be frozen)
1 green pepper, chopped (can be frozen)
1 tsp. each cumin & coriander seed
1 tsp. chili powder
1 tsp. chipotle powder (optional, but good)
¼ tsp. each mace and cinnamon
1 large sweet potato, peeled and cubed
1 can (15 oz.) black beans with liquid
1 can (15 oz.) red, kidney, or pinto beans
1 can (14.5 oz.) diced or crushed tomatoes with liquid OR 2 cups fresh chopped tomatoes
1 cup water, tomato juice, or chicken broth
Sour cream and cilantro for garnish
In soup pot, heat oil and add onions. Sauté until golden; add jalapenos and garlic.  Saute for a couple of minutes; add red/green peppers and spices.  Saute for another few minutes; add remaining ingredients.  Bring to boil and reduce heat.  Simmer until sweet potatoes are tender, about 20 minutes, stirring frequently to avoid scorching. Add more liquid if it gets too thick.  Serve with sour cream and cilantro.

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