This is the original recipe, with our changes in parentheses:
Sweet Potato and Black Bean Chili
2 medium-large sweet potatoes
2 tbsp olive oil
1 cup chopped onion
2-3 cloves garlic (could easily take more if desired)
1 red bell pepper, diced (we added a second one, green)
32 oz. canned black beans (rinsed and drained)
28 oz. canned diced tomatoes (we used Italian seasoned ones and included the liquid)
2 small chiles, minced (jalapenos, seeds removed)
2 tsp. ground cumin (we ground it fresh, and it was fantastic)
salt to taste
(1 cup broth)
(dash of crushed red pepper)
Bake sweet potatoes until just firm; peel when cooled and cut into 3/4 inch cubes. Set aside. Heat oil in large soup pot. Saute garlic and onion until golden. Add red bell pepper, beans, diced tomatoes, chiles, and cumin; simmer for 15 minutes until vegetables are tender-crisp. (Here we added the broth and the crushed red pepper.) Add sweet potatoes and continue to simmer for at least 15 minutes until potatoes are to desired softness. Season with salt.
We served this with a slice of cornbread in the bottom of the bowl, which was fun and yummy. Great with red wine.