Black Bean-Sweet Potato Chili

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2 tbsp olive oil
1 large onion, chopped
1 red sweet pepper, cored, seeded, and chopped
1 green sweet pepper, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
2 medium sweet potatoes, chopped
3 large garlic cloves, minced (about 2 tbsp)
2 tbsp chili powder
1 tsp sea salt
1 tsp black pepper
1/2 tsp crushed red pepper
1 tsp dried basil
1/2 tsp dried marjoram
1 14.5 oz can diced tomatoes
2 14 oz cans vegetable or chicken broth
2 15 oz cans black beans, rinsed and drained
juice of 1 lime (about 2 tbsp)

In a heavy saucepan or Dutch oven, heat oil over medium-high heat. Add onion and reduce heat to medium. Cook, stirring occasionally, for 10 to 15 minutes or until tender.

Add sweet peppers, jalapeno peppers, and sweet potatoes. Cook, stirring occasionally, for about 5 minutes. Stir in garlic, cook about 1 minute. Add chili powder, salt, black pepper, crushed red pepper, basil, and marjoram. Cook and stir for 1 minute. Add tomatoes and broth. Simmer, uncovered for about 30 minutes.

Stir in beans; continue to cook for 10 minutes. Remove from heat. Stir in lime juice.