Sweet Potato Chili

Sweet Potato Chili
2 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp cumin
1 Tbsp chili powder
1 med onion, diced
¼ tsp cayenne
1 green pepper, diced
½ to 1 Habanero, minced (optional)
1 can diced tomatoes, low to no sodium
5 cups diced sweet potato (about 3 medium)
¼ tsp salt
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed

Prepare vegetables.  When mincing the Habanero, wear latex gloves if you have them, or wash your hands with strong soap immediately after.  Once, I did not wash my hands thoroughly and soon after my hands started burning with intense pain.  I suffered for two days, and could only find relief by holding bags of frozen peas!  Well enough about me, heat your oil in a Dutch oven or heavy sauce pot over medium heat.  Add the onions and garlic and cook for about 10 minutes, stirring frequently until the onions sweet and start to brown. Add the spices and peppers.  Cook for about 5 minutes, stirring frequently.  Add the sweet potatoes, tomatoes and enough water to nearly the cover the potatoes.  Bring the pot to a boil.  Reduce the heat and simmer the chili until the sweet potato begins to soften.

Add the beans and continue to simmer until the potatoes are tender and the chili is thick.