Ingredients

• 1 medium sweet potato
• 1 large onion
• 2 red peppers
• 1/2 cup corn kernels (frozen is OK)
• 4 cloves garlic
• 1 inch cube ginger
• 1 small can black or kidney beans
• 1 small can white or navy beans
• 1 can tomatoes
• 1 jar medium salsa
• 1 lime
• 1 Tbsp Cumin
• 1 Tbsp Oregano
• 1 Tbsp Garlic powder
• 1/2 Tbsp Coriander
• 1/2 Tbsp Paprika
• 1/2 Tbsp Cayenne
• 1/2 Tbsp Chili powder
• 1/2 Tbsp Cinnamon
• 1/2 tsp Cloves
• 1/2 tsp Allspice
• Salt
• Pepper

Instructions

• Heat a large skillet under medium heat. Cut sweet potato into 3/4 inch cubes and cook in vegetable oil for around 5 minutes, stirring frequently so it doesn't burn.
• Reduce heat to medium-low. Julienne the onion and peppers and add them to the skillet with some salt and pepper. Cook for another 5 minutes or until onion and pepper are soft.
• Mince ginger and garlic and add them to the skillet. Cook for a few minutes, stirring often so the garlic does not burn.
• Thoroughly rinse beans and add them to the skillet with the corn kernels.
• Add spices and juice of one lime and stir to distribute them around the dish.
• Add the can of tomatoes and jar of salsa, and stir to combine.
• Cook on a low simmer for 1 hour or until everything is cooked and flavours are blended.

Chili