Pinto Bean Chili

Ingredient List
30 ml vegetable oil 2 tbsp
2 medium onions, chopped 2
30 ml chili powder 2 tbsp
5 ml ground cumin 1 tsp
250 ml vegetable broth 1 cup
2 sweet potatoes, peeled & cubed 2
1 can diced tomatoes (28 oz / 796 ml) 1
2 can pinto beans, drained & rinsed (19 oz / 540 ml) 2
5 ml salt 1 tsp
5 ml dried oregano, crumbled 1 tsp
1 ml cayenne 1/4 tsp
125 ml fresh cilantro, chopped 1/2 cup

In a large saucepan; heat oil.  Add onions and cook, stirring, over medium heat until onions are soft.  Add chili powder and cumin and cook for another minute or so.  Add vegetable broth and sweet potatoes.  Reduce heat to low and cook, covered, until potatoes are almost tender, about 10 minutes.

Add tomatoes with all the juice, beans, salt, oregano and cayenne.  Bring to boil over medium heat.  Let simmer until potatoes are completely tender, about 20 minutes.  Remove from heat and stir in cilantro. 

Servings: 6