when it’s peak hibernation season

We all know what to do. Make a big pot of wonderfulness, like this sweet potato and bean chili.
Sweet potato and bean chili
2 T olive oil
2 small onions chopped
2 T chili powder
1 t cumin
1 cup vegetable (or chicken broth)
2 medium or large sweet potatoes peeled and cut into cubes
28 oz can of diced tomatoes, undrained
2 19 oz cans of pinto beans, rinced and drained (or any type of bean)
1 t salt
1 t oregano
ΒΌ cayenne (or more)

Heat oil in large pot, add onions, stir over medium heat until soft about 5 minutes
Add chili power, cumin, and oregano and cook for one minute

Add broth and sweet potatoes, reduce heat to low and cook covered until potatoes are almost tender (about 10 minutes)

Add undrained tomatoes, beans, salt, and cayenne and bring to boil over medium heat then let simmer until potatoes are completely tender 15 -20 minutes.

Serve with rice or cornbread (or nothing) and sprinkle with cheddar cheese

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