Southwest Sweet Potato, Chard, and Black Bean Chili

Have I become my mother?  My mother uses her freezer all the time, and is constantly pulling tupperware containers and bags out of it, saying "Look, its not that old, I made it (insert date that is at least three months ago)"  I have given her grief for years about that line...why would I want to eat something that is slightly old?  Oh yes, that sounds so appetizing, especially as I have watched her scrape freezer burn off the surface of whatever frozen block she is handling, and repeat, "really, Mari, its fine."  I have been against extensive freezer use for a long time, for absolutely no good reason except that she is and was such a prolific freezer user.  Much like I am against marathon running and long-distance biking; again, both perfectly great things to spend time doing, but they happen to be deep loves of both of my parents, and thus, something I cannot do. Ah...daughters.  See what you have to look forward to!!

Now, in the sake of being completely honest, I would be a wonderful, caring and excellent cook if I turned out like my mother.  I should be so lucky.  She is silly, thoughtful, and looks better than any woman I know in her natural graying hair.  And especially now that I feed more than just me everyday, I can fully appreciate how convenient it would be to pull something delicious out of the freezer instead of coming up with yet another meal.  She made dinner for me and my dad every night after a long day of work, year in and year out.  I now see that as the feat it was.

Today, I froze three containers of the following chili, and it totally fits the bill as something delicious to pull out of the freezer.  The recipe made a gargantuan amount, so I'm editing down the proportions.  Or, if your husband will eat this (mine would not due to the presence of sweet potato), feel free to double. I'm also editing some of the methods, because holy lord, it took WAY more pans and time than I like to use or expend.

I'm also calling this 'southwest' in ode to my former hometown of Phoenix, Arizona.  I miss you, Phoenix. It is spicy as is, and is delicious with a smattering of tortilla chips on top, and would be especially good with a lime squeeze.

Southwest Sweet Potato, Chard, and Black Bean Chili
Adapted from Chili Madness, by Jane Butel
Serves 4 (I think)

For the broth:
1 15 oz cans diced fire-roasted tomatoes
1 large onion, chopped
3 cloves of garlic, chopped (I always use less garlic than a recipe calls for)
2 cups chicken or vegetable broth/stock
1/2 teaspoon dried chipotle power (I used a smoked ancho chile chipotle powder and it was awesome)
sprinkle of cinnamon

For the chili vegetables:
1 pound peeled and cubed sweet potato or butternut squash (I could have written a complete post on how dangerous and annoying I think it is to deal with a raw, whole squash)
1/2 teaspoon dried oregano
1/2 can (15 oz) black beans, drained and rinsed
1/2 can (15 oz) garbanzo beans, drained and rinsed
1 small bunch of Swiss Chard, stemmed and sliced into 1 inch wide ribbons
1/2 teaspoon ground cumin

For serving:
lime
tortilla chips

Heat a small stockpot or dutch oven without oil (use oil if you only have a non-stick pan).  Char the onions and garlic -- you want a smoky flavor -- over medium-high heat.  Add the broth, cinnamon and chili powder, and reduce the heat.  Cover and simmer for 5 minutes.

Add the canned tomatoes and continue simmering for 10 minutes, or until ready to serve.  Add salt if you want.

To prepare the chili vegetables, bring 2 cups of salted water to a boil in a large saucepan.  Add the sweet potato and oregano, cover, and simmer until tender or about 10-15 minutes.  Add the black beans, garbanzo beans, chard, and cumin, and cook, uncovered, until the chard is limp and tender, about 10 minutes.  You can drain the vegetables here, or not ( I did not because I am lazy and that seemed like a lot of work).

Divide the vegetables between individual bowls, and ladle the broth over the vegetables.  Top with lime and tortillas.