Southwestern Sweet Potatoes

1 Tbsp. Olive Oil
1/2 cup chopped carrots
1 diced red or green pepper
1 tsp. chopped garlic
1 diced chili or jalapeno pepper
3-4 medium sweet potatoes, cut into 1" cubes
2 cups vegetable broth from can or bullion
1 can black or pinto beans, rinsed and drained
1 large can of diced tomatoes
1 Tbsp. cilantro
1 tsp. cumin
1 tsp. chili powder

In a large saucepan, saute carrots, peppers, garlic, and sweet potatoes. 
Reduce heat to medium, add tomatoes and vegetable broth. 
Cover and cook, stirring occasionally until the potatoes are tender,
about 10-15 minutes. Stir in beans, cilantro and other spices.
Simmer for 5-10 minutes, stirring occasionally.