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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.