Black Bean and Sweet Potato Chili

This chili is freaking delicious and my favorite. I've made a few small changes, but the original is from one of Leah's friends found here.






2 tablespoons olive oil
1 large yellow onion, chopped
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
2 jalapeño peppers, seeded and diced
1 large sweet potatoes, diced
3 large garlic cloves, minced (about 2 tablespoons)
3 T chili powder
2 t ground cumin
1 t freshly ground black pepper
1/4 to 1/2 t crushed red pepper
1/4 to 1/2 t chipotle crushed red pepper (optional)
2 t dried basil
1 bay leaf
salt to taste
2 (14.5-ounce) cans roasted diced tomatoes (or reg if you can't find roasted)
2 cups water
3 (15-ounce) cans black beans, rinsed and drained
Juice of 1 lime (about 2 tablespoons)
Garnishes: chopped fresh cilantro, green onion slices

Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion. Reduce heat to medium, and cook, stirring occasionally, about 10 to 15 minutes or until tender. Add bell peppers, jalapeño, and sweet potato; cook, stirring occasionally, 5 minutes. Stir in garlic, and cook about 1 minute. Add chili powder and next 7 ingredients; stir and cook 1 minute. Add tomatoes and water. Simmer, uncovered, about 30 minutes. Stir in beans, and continue to cook another 30 minutes. Remove bay leaf, and stir in lime juice. Garnish, if desired.