Sweet Potato and Black Bean Chili

Heat the olive oil in a Dutch oven or large pot over medium heat. Once hot add the diced bell peppers, onions and garlic. Sauté for about 5 minutes until the peppers soften and the onions become translucent.

Stir in the chili powder, cumin, oregano, paprika and crushed red pepper and cook for about 2 minutes until fragrant. Add the sweet potatoes, black beans, diced tomatoes and vegetable stock and bring your chili to a boil over high heat.

Lower heat to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid, taste and add salt if needed. Allow it to simmer for 10 more minutes or until the chili has thickened slightly. Ladle chili into bowls and serve with toppings of your choice. Go wild.