2 onions, chopped

2 tablespoons (30 ml) olive oil

1 red bell pepper, seeded and diced

3 cloves garlic, chopped

1 jalapeño pepper, seeded and finely chopped

3 tablespoons (45 ml) chili powder

1 tablespoon (15 ml) paprika

1 can 28 oz (796 ml) whole tomatoes, crushed by hand

2 cans 19 oz (540 ml) black beans, rinsed and drained

2 cups (500 ml) sweet potatoes, peeled and diced

1/2 cup (125 ml) vegetable broth

1 1/2 cups (375 ml) frozen corn kernels

1/2 cup (125 ml) peanuts, toasted and finely chopped

1/2 cup (125 ml) chopped fresh cilantro

In a large saucepan, brown the onions in the oil. Add the bell pepper, garlic, jalapeño, and spices and sauté for about 2 minutes.

Add the tomatoes, beans, sweet potatoes, and broth and bring to a boil. Simmer uncovered, stirring frequently, for about 30 minutes or until the potatoes are tender. Add the corn and peanuts and cook for about 5 minutes. Add the cilantro. Adjust the seasoning.

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