Ingredients

1 onion, diced

1-2 garlic cloves, minced

1 large sweet potato, diced

1-2 canned chipolte pepper in adobo sauce, minced

2 tsp. ground cumin

1 tsp. oregano

1/2 tsp. paprika

1 tbsp. chili powder

salt/pepper to taste

1 18 oz. can black beans, drained and washed

1 18 oz.can cannellini beans, drained and washed (white kidney beans)

1 18 oz. can diced tomato

2.5 c vegetable stock

1-2 tbsp lime juice

1/2 c. fresh cilantro, chopped

1 avocado, diced

Preparation

  1. in a large pot or dutch oven, saute onion and garlic on med-high until onions are soft.

  2. add sweet potato and cook for another 1 min.

  3. add all the dry spices and the chipolte pepper; stir for 1 min

  4. Add vegetable broth and bring to boil. Lower temp, cover, and simmer until potatoes are almost soft (10-20 min)

  5. Add beans and tomatoes

  6. Bring to boil again and simmer for another 10-20 min

  7. stir in lime juice

  8. garnish with cilantro and avocado