Sweet Potato and Black Bean Stew

Another KindSoups creation.  I made it for Aruna and Suren and they really enjoyed it.  I only had chipotle chili powder, and used much less than I was supposed to, but it was still kind of spicy.  I toned it down with some unsweetened cocoa powder.  Also, served with yogurt and lime.  Very good and healthy overall. 

Ingredients

• 3 tbsps olive oil
• 3 large onions, diced
• 9 garlic cloves, minced
• 6 medium sweet potatoes, peeled and cubed
• 3 bell peppers, diced
• 3 cans black beans, drained (4.5 cups cooked)
• 3 cans diced tomatoes, undrained
• 6 cups vegetable broth
• 3 tbsps tomato paste
• 3 tbsps chili powder
• 1 tbsp cumin
• 1-1/2 tsps smoked paprika
• 1/2 tsp cayenne pepper (or more for spicier results)
• Salt and black pepper to taste
• Fresh cilantro, for garnish (optional)
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• Instructions

• Heat olive oil over medium heat. Sauté onion and garlic 3-4 mins, until softened.
• Add sweet potatoes and bell pepper. Cook 5 mins.
• Stir in chili powder, cumin, smoked paprika, and cayenne. Cook 1 min.
• Add black beans, diced tomatoes, broth, and tomato paste. Stir well to combine.
• Bring to boil, then reduce heat and simmer 20-25 mins until sweet potatoes are
  tender.
• Season with salt and pepper. Garnish with fresh cilantro.