Black Bean Chili

Adapted from Women Heart’s All Heart Family Cookbook, by Kathy Kastan and Suzanne Banfield

To try:

2 T oil
1 large chopped onion
1 chopped green bell pepper
1 large 1/2″ pieces chopped sweet potato
4 minced garlic
2 T chili powder
1/2 tsp cumin
2 (15 oz) cans black beans rinsed and drained
2 cans tomatoes with juice
1 can (4.5 oz) green chiles
1 ripe avocado
6 servings

Saute onions, peppers, and potato 5 min. Add garlic and seasonings one more min. Add beans, tomatoes and chiles. Bring to boil. Reduce to med-low and simmer 15 min until potato is tender. Top with avocado.