• 2 TBS olive oil
• 2 sweet potatoes, peeled and cut into half-inch cubes
• 1 cup yellow onion, chopped
• 1 cup celery, sliced
• 1 TBS fresh garlic, minced
• 1 TBS chili powder
• 1/2 tsp. ground cumin
• 1 tsp. dried oregano
• Pinch Cayenne pepper
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper
• 3 cups vegetable broth
• 1 (28 oz.) can diced tomatoes
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can kidney beans, drained and rinsed
• Cilantro

Heat olive oil over medium-high heat in a large pot or a dutch oven. Add sweet potatoes, onion, and celery. Cook, stirring often, until celery and onion soften, about 5 minutes.

Add garlic, chili powder, cumin, oregano, cayenne pepper, and salt, stirring well to combine.

Add vegetable broth, tomatoes with juices, black beans, and kidney beans. Once it comes to a boil, reduce heat, 0 cover and simmer for about 20-25 minutes, or until sweet potatoes are tender.

Garnish with fresh chopped cilantro.