Pinto Bean Sweet Potato Chili

1 md Onion; chopped
2 ts Chili powder
1 c Canned vegetable broth or water
1 10-ounce red-skinned sweet potato; (yam), peeled, cut into 3/4-inch cubes
1 cn (14 1/2-16 oz) Mexican-style stewed tomatoes
1 cn (15-16 oz) pinto beans; drained
3 tb Chopped fresh cilantro
1 1/2 ts Grated orange peel

Can be prepared in 45 minutes or less.

Heat saute liquid in heavy medium sauce-pan over medium-high heat. Add onion and saut‚ 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.

2 Servings; Can be doubled.

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