Spicy Chicken and Sweet Potato Stew

Ingredients

• 16 ounce kidney beans rinsed drained canned
• 28 ounce canned tomatoes diced canned
• 2 tablespoons chili powder 
• 1 teaspoon cocoa powder 
• 1 pound chicken breast cubed cooked
• 1.5 tablespoons flour all-purpose
• 0.5 cup cilantro leaves fresh chopped
• 1 cup regular corn frozen
• 4 cloves garlic minced
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground cumin 
• 1 teaspoon olive oil 
• 1  onion chopped
• 1  orange bell pepper cubed seeded
• 1 teaspoon oregano dried
• 0.3 teaspoon pepper flakes red
• 1 teaspoon salt 
• 1 pound sweet potatoes and into cubed peeled
• 2 cups water 
• 2 tablespoons water 

Equipment

• pot

Directions

1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.