Ingredients
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1/3 cup water
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1 large onion, chopped
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1 red bell pepper, chopped
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3 cups peeled & chunked sweet potatoes
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1 (15 ounce) can tomato sauce
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1 (15 ounce) can diced tomatoes with jalapenos
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1 (20 ounce) can pineapple chunks in juice
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1 (4 ounce) can chopped green chilies
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1/2 cup vegetable broth
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1 (15 ounce) can pinto beans, drained and rinsed
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1 (15 ounce) can black beans, drained and rinsed
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1 (15 ounce) can kidney beans, drained and rinsed
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2 tablespoons brown sugar
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2 teaspoons chili powder
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1 teaspoon ground cumin
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1 teaspoon ground oregano
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1/4 teaspoon cinnamon
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2 cups chunked green apples (unpeeled)
Instructions
- Place the water in a large pot. Add onion and bell pepper. Cook, stirring occasionally, for 5 minutes.
- Add sweet potatoes, tomato sauce, tomatoes, pineapple, apples, chilies and vegetable broth.
- Bring to a boil, reduce heat, cover and cook over low heat for 45 minutes, stirring occasionally.
- Add beans and seasonings, mix well and continue to cook over low heat for another 10 minutes, stirring occasionally.
- Serve over rice.