Salt and ground Pepper to tastesalt well because the potatoes will need the help
1TAncho Chile Powder
2tChipotle Chile Powder
1 1/2tOreganocrumbled if dried (or 1 T fresh, minced)
2tground Cumin
1tground Coriander
1large Sweet Potatopeeled and diced about 1/2-inch cubes
1large can Plum Tomatoes with juiceor diced tomatoes... whatever you've got!
1small can Diced Green Chilesthey're mild
Water
1large can Black Beansdrained and rinsed
about 5 Dashes Liquid Smoke
Frozen CornI like Trader Joe's Grilled Corn niblets, a few handfuls
Instructions
Heat large skillet over med-high heat then add olive oil.
When hot, add onion and pepper.
Saute for several minutes or until just starting to brown and get tender.
Add garlic and cook another minute.
Stir in dried spices (I mix them all in a bowl and have them ready to dump in so the first one you add doesn't burn by the time you add the last.) and cook for about a minute.Heating the dried spices in oil helps release and intensify their flavors.
Stir in the sweet potato, tomatoes (break ‘em up if whole) and juice, green chiles, and about 1/2 a can of water.
You may need more water depending on how much sweet potato you have and how soupy you like your final dish.
Simmer gently for about 10 minutes or until potatoes are nearly tender.
Stir in black beans, liquid smoke and frozen corn and continue to simmer until thick, hot and the potatoes have cooked through.