Sweet Potato, Mushroom & Black Bean Chili

2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, minced (ooptional)
2 red bell peppers, cut into medium dice
1 pound mixed chopped mushrooms (take your pick)
1 tablespoon ancho chile powder
1 teaspoon sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon cinnamon
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 can (28-ounce) whole tomatoes, chopped, with half of the can's liquid
1 pound sweet potatoes, peeled and cut into 3/4-inch dice
2 cans black beans
1 can kindey beanas
1 can pinto beans
Chopped green onions, for garnish
Chopped red onions, for garnish
Sour cream, for garnish
Shredded cheddar cheese, for garnish
2 cups of vegetable broth as needed

1. Heat the oil in a large Dutch oven or stockpot over medium heat. Add onions and garlic and sauté for about 5 minutes, until onions have softened slightly. Add jalapeno and red peppers, and continue to cook for another 3-5 minutes.

2. Add mushrooms, and sauté until mushrooms have softened and released some of their juices, another 5 minutes.

3. Add the chili powder, paprika, cumin, oregano, cinnamon, salt and black pepper, and stir until the seasonings are incorporated into the mixture. Alternative is to use a chili packet then add salt and peppet. I really like the cinnamon so I would add this.

4. Add the tomatoes and liquid, sweet potatoes and all beans-drain all but one can (add vegetable broth or water until liquid covering everything by abotu 1/2 inch). Stir well to combine and simmer over medium-low heat for about 30 min, until sweet potatoes have softened but still retain their shape.

5. Serve with chopped red and green onions, sour cream, and shredded cheese, for garnish.