A hearty and comforting stew made with tender chicken, sweet potatoes, beans, and warming spices.

1 teaspoon olive oil

1 medium onion, chopped

4 cloves garlic, minced

1 pound sweet potatoes, peeled and cut into 1-inch cubes

1 orange bell pepper, diced

1 pound cooked chicken breast, bite-size pieces

1 (28-ounce) can diced tomatoes

2 cups water

1 teaspoon salt

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon cocoa powder

1/4 teaspoon ground cinnamon

1/4 teaspoon crushed red pepper flakes

1 1/2 tablespoons all-purpose flour

2 tablespoons water

1 cup frozen corn

1 (16-ounce) can kidney beans, drained

1/2 cup fresh cilantro, chopped

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1. Heat oil and sauté onion and garlic until soft

2. Add sweet potatoes, bell pepper, chicken, tomatoes, and water

3. Season with spices and bring to a gentle boil

4. Mix flour with water and stir into stew

5. Simmer until potatoes are tender

6. Add corn and beans and heat through

7. Stir in cilantro and serve

Adjust spice levels to taste. This stew stores well and tastes even better the next day.