2 med-large sweet potatoes
2 tablespoons light olive oil or extra virgin oil
1 cup chopped onion
2-3 cloves garlic
1 medium red bell pepper, diced
1 19 oz can black beans, drained and rinsed
1 19 oz can chickpeas, drained and rinsed
1 28 oz can diced tomatoes
1 small can mushrooms-use fresh if on hand
1/4 cup salsa, whatever strength you like
1 or 2 fresh hot chilies, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
salt to taste
Bake sweet potatoes for 1/2 hour at 350 F.
While potatoes are baking, heat oil in a large soup pot. Add the onion and garlic, saute over med. heat until the onions are translucent.
Add the remaining ingredients Bring to a boil, then simmer gently covered for 15 minutes.
At this point your potatoes should be done. Remove from oven and peel (peel should come right off with no problems!). Cut potatoes into small, bite size pieces and add to the pot. Simmer for 15-30 more minutes.
I got this recipe from my mom who made this all the time when I was growing up. I'm not sure where she got it from but it is a super easy, one pot meal that works its magic on those rainy/snowy days! A little bit of comfort food goes a long way! I hope you enjoy!