Quick Black Bean and Sweet Potato Chili

I got this recipe from somebody on the WW message boards. This is seriously one of the best soups I have EVER - and I mean EVER - eaten! Chop time is a little high if you want something quick, but it is SO worth it!

POINTS® Value: 5
Servings: 6 (about a cup per serving)

Ingredients

2 large sweet potatoes
2 tbsp Extra virgin olive oil
1 cup chopped onion (I used a whole onion)
2-3 chopped garlic cloves (you could use jarred to save time if you wanted)
1 chopped green pepper
32 oz canned black beans - drain and rinse them
28 oz canned diced tomatoes - DO NOT drain
4 oz canned minced green chili peppers (you could use fresh but they were super expensive at the store)
2 tsp ground cumin
1/2 tsp dried oregano
Salt to taste

Instructions

Bake or microwave sweet potatoes until just firm, about 3-4 minutes per potato (it took mine about 9 minutes in the microwave). When cool enough to handle, peel and cut into 3/4 inch chunks. Set aside.

Heat the oil in a large soup pot. Add the onion and garlic. Saute over medium heat until golden. Add the bell pepper, beans, tomatoes, chilies, cumin, and oregano. Bring to a simmer. Cover and simmer gently for 15 minutes. Add the sweet potatoes and continue to simmer until the vegetables are tender, 10-15 minutes (mine was done after about 8). Season lightly with salt.

If time allows, let stand off the heat for 1-2 hours, then heat as needed.