Black Bean And Sweet Potato Chili (Vegetarian) - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 medium red onion, chopped
1 red pepper, chopped
4 garlic cloves, minced
2 teaspoons sea salt
1 large sweet potato, cut into 1/2-inch cubes
1 lime, zest and juice of
1 (28 ounce) can diced tomatoes
4 (15 ounce) cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 fresh jalapeno pepper, seeded and chopped
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon cocoa powder
1 lime, cut into wedges (optional -- for garnish)
1 cup chopped cilantro leaf, washed and dried (optional -- for garnish)

Preparation

Warm the oil in a large pan over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.
Add the sweet potato and lime zest, cook 10-15 minutes more, continuing to stir occasionally.
Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa; bring to a simmer, cover, and cook for 10 minutes.
OR omit the oil, throw everything in a crock pot, and cook on high for 6 hours.
Serve over brown rice with lime wedges and cilantro.