ARCHBOLD WEATHER

California Sweet Potato Chili


2 tablespoons oil
1 pound ground beef, turkey,
chicken or pork
Salt and pepper
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon smoked paprika 1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon ground cayenne
pepper
1/4 tsp. ground cinnamon
2 14.5-ounce cans diced tomatoes 2 cups low-sodium chicken or
vegetable broth
2 15-ounce cans kidney or
pinto beans (with their
juices)
1 1/2 pounds orange- or yellow fleshed sweet potatoes, or a combination,
diced

In large saucepan or small stockpot over medium-high, warm 1 tablespoon oil.

Add meat and cook until brown. Add salt and pepper, transfer to bowl, set aside.

Return to medium-high. Add 1 tablespoon oil. Add onion and bell pepper, cook until crisp-tender, 2 minutes.

Add garlic, spices, and 1 teaspoon salt and cook, stirring, 1 minute.

Add remaining ingredients. Bring to a boil. Reduce heat. Simmer until sweet potatoes are tender, 25 to 30 minutes.