About $2.40 per serving
Start by preheating the oven to 400˚F. Then peel the sweet potatoes and cut into small pieces (bite-sized). Sprinkle with cayenne, cumin, cinnamon, salt and pepper. Add olive oil and mix to coat. Once you do that, spread the potatoes out on a baking sheet and set aside.
Next, peel and chop the onion; deseed and chop the peppers; peel and finely chop the garlic. Deseed and finely chop the chilies. Put the sweet potatoes in the preheated oven for 40 minutes, or until soft and golden-brown. Place a large pot over a medium-high heat and add olive oil, onion, peppers, and garlic. Cook for 5 minutes. Mix in the chilies and spices; cook for another 5 to 10 minutes, or until softened. Stir often.
You’re almost done! Drain the beans, and add to the pot with the tomatoes. Stir and bring to a boil. Reduce to a medium-low heat and simmer for 25 to 30 minutes, or until thick. It’s okay to add a little water if it gets too thick. Add the roasted sweet potato and season to taste.
Approximate nutritional information per serving: Calories 428, Fat 9g, Protein 20g, Carbohydrate 70g, Sugar 28g, Salt 86mg, Fiber 17g
Inspiration from: http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-chilli/