Here is the recipe, tripled, with my notes.
Tina
PINTO BEAN SWEET POTATO CHILI
3 medium onions, chopped
6 level teaspoons reg chili powder (I used pasilla chili powder found in
Latin/Mexican section)
3 cups canned vegetable broth or water (I used half veg broth/half water)
3 (10 oz) red skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
3 (14.5 - 16 oz) cans Mexican-style stewed tomatoes
3 (15 - 16 oz) cans pinto beans, drained
3 Tbsps or more chopped fresh cilantro (I used MORE! lol!)
1.5 tsps grated orange peel
Heat saute liquid (I used veg broth and water) in heavy medium sauce-pan over
medium-high heat. Add onion and saute until golden brown, about 5 minutes.
Add chili powder and stir 1 minute. Add broth and potato. Cover pan; reduce
heat to medium and simmer until potato is almost tender, about 10 minutes. Add
tomatoes with their juices and pinto beans. Simmer uncovered until chili
thickens and potato is very tender, about 10 minutes. Mix in cilantro and
orange peel.
Season to taste with salt and pepper and serve. (I didn't need any salt or
pepper! Perfect for me as is!)