Spicy Sweet Potato Stew

(recipe origin unknown)

2 Tbsp. olive oil (I used coconut oil)
2 medium onions, chopped
1 jalapeno, seeded and chopped (or leave seeds for heat)
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. cinnamon
1/2 tsp. cayenne
2-3 cups vegetable stock
2 medium sweet potatoes, peeled, cut into 1/2-inch cubes
Two 14.5 oz. cans stewed tomatoes, chopped if needed
Two 14.5 oz. cans small red beans or white beans, drained
1/2 cup cilantro, chopped
1 Tbsp. orange peel, grated (I omitted this)
Juice of 1/2 a lime

Heat the oil in a large pot over medium-high heat.  Add onion and sauté until golden brown, about 5 minutes.  Add jalapeno and spices and stir 1 minute.  Add broth and potato.  Cover; reduce heat to medium and simmer until potato is almost tender, about 10 minutes.  Add tomatoes with their juices, and beans.  Simmer uncovered until chili thickens and potato is very tender, about 10 minutes.  Mix in cilantro and orange peel  Squeeze in the lime.  Season to taste with salt and pepper.