Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 bell peppers, seeded and chopped (I used 1 red and 1 orange)
3 large garlic cloves, minced (or to taste — I used 5 or 6 cloves because I love garlic)
1 large sweet potato, peeled and chopped into medium dice
2 to 3 tablespoons chili powder
1 to 2 teaspoons ground cumin
2 teaspoons sweet paprika
1 tablespoon dried oregano
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon cocoa powder (unsweetened)
1 can (28 oz) diced tomatoes
1 can (15 oz) tomato sauce
4 cans (15.5 oz) black beans, rinsed and drained
2 to 3 cups liquid (use water, broth, or beer. Guinness or Newcastle Brown Ale would work very well)
salt and pepper to taste
Directions:
Heat oil in a large saucepan or dutch oven over medium heat. Add onion and peppers and saute until the onion is translucent. Add garlic and sweet potato and cook, stirring occasionally, for about 5 minutes. Add the dry spices and cook for another 1 or 2 minutes. Add the diced tomatoes, tomato sauce, black beans, and liquid of choice. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, for 30 minutes or until the potatoes are done. Serve with whole grain tortilla chips or a chunk of homemade cornbread.
