• 2 sweet potatoes
  • 1 chopped onion
  • 2 tablespoons of olive oil
  • 1 diced red bell pepper
  • 1 diced green bell pepper
  • 2-3 cloves of minced garlic
  • 5 cups of cooked black beans, rinsed and drained
  • 28 ounces diced tomatoes
  • 1-2 fresh hot chilies
  • 2 teaspoons of chili powder
  • 2 teaspoons of ground cumin
  • 1 teaspoon of dried oregano
  • Salt to taste
  • ¼ cup of freshly chopped cilantro


  1. Microwave or bake the sweet potatoes till its firm. When it has cooled down, peel it and dice it into ¾ inch size. Keep it on a plate and set it aside. You can also peel, dice, and steam the sweet potato in some water until it is done.
  2. Heat the olive oil in a pot. Add chopped onions and saute them on medium flame till it turns translucent. Add minced garlic and saute it for some more time to get golden onions.
  3. Add the rest of the ingredients except for salt and cilantro. Add a half cup of water and bring it to boil putting on a simmer. Make sure that you cover it with a lid. Leave it on the flame for 15 minutes.

  1. Add the diced sweet potato and continue on low flame for 10 minute more or till the vegetables are soft and tender. This will help the flavors to blend in.
  2. Stir in the chopped cilantro and add salt to season it. Top up each serving with chopped cilantro.

NOTES – If you have time, allow it to stand for an hour and heat through as per requirement.