Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon extra virgin olive oil
  • 2  medium sweet potatoes, peeled and diced
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 habanero, seeded and diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1 15- ounce can black beans, rinsed
  • 1-15 ounce can kidney beans, rinsed
  • 2 cups vegetarian broth
  • 1 (28 ounce) can diced tomatoes
  • 1/2 cup chopped fresh cilantro

Instruction

  • Heat olive oil in a dutch oven over medium-high heat. Add in sweet potatoes and onion; cook, stirring often until onion begins to soften. Add garlic, chili powder, cumin, diced habanero, and salt; cook for 1 minute. Add in broth and bring to a simmer. Cover and reduce heat to maintain the simmer, cook until sweet potato is tender, about 8-10 minutes.
  • Add beans and tomatoes; increase heat to medium and return to a simmer, stirring every so often. Cover and cook about 10 minutes more. Remove from heat, place into bowls and sprinkle with cilantro.