1 tablespoon olive oil
1 large onion, diced
3-4 cloves garlic, minced
2 sweet potatoes, chopped into 1/2 to 1-inch cubes
1 tablespoon chili powder
1 teaspoon ground cumin
cayenne pepper to taste (~1/4 teaspoon)
1-2 carrots, diced or shredded
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can fire-roasted tomatoes, NOT drained
salt and pepper, to taste
1/2 cup chopped fresh cilantro
1) In a large saucepan, sauté onion and sweet potatoes in oil until crisp-tender. Add garlic, chili powder, cumin, and cayenne; cook for 1 minute longer. Stir in carrots, beans, tomatoes, veggie stock, salt, and pepper.
2) Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30-35 minutes or until sweet potatoes are tender. Top with fresh cilantro and sliced avocado to serve.