Sweet And Spicy Chipotle Chilli

1 onion, chopped
4 garlic cloves, minced
1 28 oz can chopped tomatoes
1 cup soaked kidney beans or 1 15 oz can kidney beans, drained and rinsed
4 medium sized sweet potatoes, cut into chunks
1/2 T chili powder
1 tsp liquid smoke
1 tsp oregano
1 tsp basil
McCormick chipotle chile pepper, to taste
1 1/2 cups vegetable broth

• Saute onions and garlic in vegetable broth or water, until soft
• Add tomatoes and spices and heat for 15 more minutes
• Add remaining ingredients and bring to a boil
• Simmer covered until beans are soft, about two hours
• Add more chipotle chile pepper, if desired, for an extra spicy dish
• Serve over rice