2 cans beans, pinto, kidney or black, drained
1 large, (28 oz) can of roasted tomatoes, whole or diced
1 large onion, diced
1 stalk celery, sliced
1 – 2 cloves garlic, minced
2 Tbsp oil, (avocado, grapeseed, coconut or olive)
2 ½ Tbsp chili powder, or to taste
2 tsp cumin powder, or to taste
1 tsp dried oregano
1 tsp dried epazote, optional
1 tsp sea salt, or to taste
1 1/2 cup frozen corn
1 large green or red bell pepper, diced
1 small sweet potato, diced ¼ inch
Saute the onion in 2 Tbsp of avocado, olive or coconut oil for five minutes on medium heat, stirring occasionally. Add celery, garlic, chili and cumin powder, oregano and epizote, cooking and stirring for another three minutes.
Add sweet potato, beans and tomatoes. Cook, stirring occasionally, for another 20 minutes. Add corn, salt and green or red pepper. Cook till sweet potatoes are at desired softness.
Serve with cornbread or corn chips.