2 teaspoons coconut oil (or oil of choice)
1 onion, chopped
1 bell pepper, chopped
4 cloves of garlic, minced
2 tablespoons chipotle chili powder
1 teaspoon cumin
½ teaspoon oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
salt and pepper, to taste
2 large sweet potatoes, diced
3 cups cooked or 2 cans (15 oz. each) black beans, rinsed and drained(BPA-free)
3 cans (15 oz. each) diced tomatoes (BPA-free)
Diced avocado (optional)
1. Heat oil in a large pot or saucepan. Add onions, bell pepper, and garlic and sauté for 5 minutes.
2. Stir in the spices.
3. Then add the sweet potat0, beans, and tomatoes.
4. Bring to a boil, cover, reduce the heat and simmer for about 45 minutes until potatoes are tender.
5. Top with avocado and fresh cilantro if desired.
Vegan and gluten-free.
This recipe can be easily doubled or tripled!
Adjust the spiciness by adding/reducing the amount cayenne.
Tastes even better the next day!