Instructions: Heat oil in large saucepan or Dutch oven. Add onions and cook, stirring, over medium heat until onions are soft, about 5 minutes. Add chili powder and cumin and cook for another minute or so. Add vegetable broth and cubed sweet potatoes.

Reduce heat to low and cook, covered, until potatoes are almost tender, about 10 minutes. Add tomatoes and their juice, beans, salt, oregano and cayenne. Bring to boil over medium heat, then let simmer until potatoes are tender, about 20 minutes.

Remove from heat and stir in cilantro. Serve with rice or cornbread, sprinkled with shredded cheese, if you like.

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