Meat lovers will appreciate this hearty way to get more veggies into your diet. Its flavour will improve after a day or two in the fridge, making it perfect for a make-ahead meal, or something to dip into to bring to work all week long.
In a large, heavy pot, heat a drizzle of oil over medium-high heat and sauté the onion for 3-4 minutes, until soft.
Add the garlic, chili powder and cumin and cook for another minute.
Add the red pepper, jalapeño and cilantro and cook for 3-4 minutes, until the veggies are soft.
Add the sweet potato, beans, tomatoes and a big pinch of salt, stir to combine everything well and bring to a simmer.
Reduce the heat and cook for 45 minutes, or until the sweet potato is tender, the mixture thickens and looks like chili. Simmer it longer if you like, or cool and refrigerate overnight, and then reheat it the next day.
Serve hot, with sour cream, grated cheese and extra cilantro, if you like.
Can also be made in a slow cooker