Cook sweet potato using your preferred method. I prefer to just poke a few holes in it and microwave until soft. If you are baking/microwaving with the skin, remove skin once potato is cooked.

Heat oil in dutch oven. Cook onion, pepper and garlic until soft. Remove from pan.

Add tomatoes and sweet potato back into the empty pan and puree with an immersion blender until smooth. You could also just add mixture to your blender and puree.

Add cooked veggies back to the pot with the tomato/sweet potato mixture. Add pinto beans. Bring to a boil and simmer for 10 minutes (or longer if you have to tend to crying children who have just been wrestling like I did). Add in chili powder, salt and pepper to taste. Serve to your family with a smirk.

Just to really drive it home, we served this with cornbread that also included pureed sweet potatoes. Someday our kids will learn to stop telling us which foods they don’t enjoy.