Spicy Chicken and Sweet Potato Stew

This is an adaptation of an original recipe from allrecipes. It is hailed as my bride's favorite of all stews!

Ingredients-

1 tsp olive oil

1 onion, chopped

4 cloves garlic, mince (I use the jarred minced garlic)

1 lb of sweet potato, peeled & cubed

1 bell pepper, seeded and cubed (colored is best for presentation, but green will work too)

1 lb cooked chicken breast, cubed.  (left over chicken works well here, or a couple boneless breasts cubed and browned too.)

1 or 2 cans of diced tomatoes. ( I like two myself)

2 cups of water

1 tsp salt

2 Tbsp chili powder

1 tsp ground cumin ( I make it a heaping teaspoon)

1 tsp dried oregano

1 tsp cocoa powder, unsweetened of course

¼ tsp ground cinnamon

¼ tsp red pepper flakes (heaping again)

1½ Tbsp all-purpose flour

2 Tbsp water

1 cup frozen corn

1 can kidney beans, drained and rinsed (I prefer the dark in this stew)

What to do:

1. Heat olive oil in a large pot over medium heat.  Stir in onion and garlic cooking until the onion has softened and becomes translucent (5 minutes or so).  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 the flour with the 2 Tbsps of water and stir into the boiling stew - mix well.  Reduce heat to medium-low, cover, and allow to simmer until the potatoes are tender but not mush (10-20 minutes) Stir occasionally to keep from sticking to the bottom.

2. Once the potatoes are tender, stir in corn and kidney beans.  Cook a few more minutes until heated completely.  

ENJOY!!