Spicy Chicken and Sweet Potato Stew

Ingredients:

1 teaspoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed
1 orange bell pepper, seeded and cubed
1 pound cooked chicken breast, cubed
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 red pepper flakes
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 cup frozen corn
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup chopped fresh cilantro

Directions:

• Heat olive oil in a large pot over medium heat.
• Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 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 flour in 2 tablespoons water, and stir in to boiling stew.
• Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes.
• Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans.
• Cook a few minutes until hot, stir in cilantro before serving.