Sweet Potato Chili

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons chili powder
1 cup canned vegetable broth
1 ½ sweet potatoes, cubed {try to keep the cubes all the same size to ensure even cooking}
1 can Mexican-style stewed tomatoes
8 oz. pinto beans, drained
8 oz. black beans, drained
½ can corn, drained
2 teaspoons Italian seasoning
zest of 1 orange
cilantro

Complete instructions and lots of yummy pictures here. If I ever make this I will use cooked dried beans and frozen corn because they taste better and have very low sodium.