4 tablespoons vegetable oil
2 small onions
4 cloves garlic
1 yellow bell pepper
1 red bell pepper
4 cups water
1 (28-oz.) can diced tomatoes
3 cups diced peeled sweet potatoes
2 (15-oz.) cans black beans
1 (4-oz.) can ORTEGA® Diced Green Chiles
1/2 cup tomato sauce
2 tablespoons chili powder
2 teaspoons ground cumin
HEAT oil in large saucepan. Add onions and garlic; cook until lightly browned. Add bell peppers; cook for 5 minutes. Stir in water, tomatoes, sweet potatoes, beans, chiles, sauce, chili powder and cumin. COOK over medium heat for 20 to 25 minutes or until thickened and potatoes are cooked through. Season with salt and ground black pepper.
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