Sweet Potato Chili with Peanuts

2 Tbsp. canola oil
1 medium onion, chopped
2 medium carrots, peeled and thinly sliced
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
2 to 4 garlic cloves, minced, to taste
1 1/2 to 2 pounds orange-flesh sweet potatoes,
peeled and cut into bite-sized chunks (about 4 cups)
1 1/2 cups unsalted roasted peanuts
1 can (28 ounces) crushed tomatoes in juice
1 can (6 ounces) tomato paste
2 cans (4 ounces each) diced mild
green chili peppers with liquid
4 to 6 Tbsp. of chili powder, or to taste
1 Tbsp. ground cumin, or to taste
1 Tbsp. sugar
Salt and freshly ground black pepper, to taste

In a large, heavy pot, heat the canola oil over medium heat. Add the
onion, carrots and bell peppers, and saut?, stirring occasionally,
for about 8 minutes, until onions are golden. Add the garlic and

saut?, stirring constantly, for 30 seconds. Stir in the sweet
potatoes, peanuts, canned tomatoes, tomato paste, canned chili
peppers, chili powder, cumin and sugar.

Bring the mixture to a boil, then reduce the heat to low and simmer
gently, stirring occasionally, for 15 to 25 minutes, until the sweet
potatoes are just tender. Halfway through the cooking process, adjust
the seasonings, adding more chili powder and cumin if you want.
Season with salt and pepper.