2-Bean Sweet potato Chili

1 tbl Canola oil
1 Large Onion, chopped about 1 cup
1 jalapeno, chopped (optional)
1 large (about 6oz) sweet potato, peeled if desired and chopped

2 Tbl ground cumin
1 Tbl chili flakes
2 Tbl dark chili powder
1 Tbl hot or smoked paprika
1 tsp dried oregano

2 Tbl tomato paste, no salt added

1 (14.5 oz) can kidney beans, drained and rinsed
1 (14.5 oz) can pinto beans, drained and rinsed
2 (14.5) cans petite diced tomatoes, no salt added
2 cups reduced-sodium vegetable broth
1 tsp Marmite or Vegemite

juice of one lemon or a lime, about 3 tablespoons
salt and pepper to taste

Note: Vegemite and Marmite are yeast extracts from Australia and the UK, respectively, that add an incredibly deep, rich flavor to any dish. They taste like a cross between miso and soy sauce, only a little less salty. You could swap miso or a teaspoon of low-sodium soy sauce.

Directions

Heat a large stockpot over medium heat, then add the oil. Add the onions and jalapenos to the pot, and cook for five minutes, stirring often, until the onions start to soften. Add the sweet potato and the spices and cook another three minutes, stirring often. Add the tomato paste and cook for about two minutes, and continue to stir often. Add the beans, tomatoes, broth and Marmite, stirring just to combine. Cook over medium heat for 30 minutes, until the sweet potatoes are soft.

Makes about 8 servings

(When ever I get a recipe I tend to reshape it into my own. I had some chili I made that was frozen. I add my own to this recipe, of course the servings were much more, and the sweet potatoes, with this kind of chili recipe is a great contrast to chili spices.)