Black Bean & Sweet Potato Chili

Makes about 2 quarts

2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers (any color combination), cored, seeded and chopped
1 jalapeño peppers, seeded and diced
2 medium sweet potatoes, diced
3 large garlic cloves, minced (about 2 tablespoons)
2 to 3 teaspoons chili powder
1 to 2 teaspoons sea salt
1 to 2 teaspoons ground cumin
1 teaspoon ground black pepper
1/4 to 1/2 teaspoon crushed red pepper
1 to 2 teaspoons dried basil
1/4 to 1/2 teaspoons dried marjoram
1 bay leaf
1 (14.5 oz) can diced tomatoes
2 (14.5 oz) cans vegetable or chicken broth
2 (15 oz) cans black beans, drained and rinsed
Juice of 1 lime (about 2 tablespoons)

Heat oil in heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium and cook, stirring occasionally about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook 10 minutes. Remove bay leaf, and stir in lime juice. Garnish as desired.

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