Ingredients:
1 tbsp. olive oil
1 medium onion (diced)
1 red bell pepper (diced)
1 green bell pepper (diced)
1 medium sweet potato (cut into 1/2″ cubes)
1/2 tsp salt
1/2 tsp pepper
4 cloves of garlic (minced)
1 tbsp chili powder
1 tsp ground cumin
2 tsp cocoa powder
1/4 tsp ground cinnamon
1 796ml can diced tomatoes
1 398ml can black beans (drained & rinsed)
1 398ml can kidney beans (drained & rinsed)
2 cups vegetable broth
For Serving:
Sour cream (optional)
Grated cheese (optional)
Sliced green onions (optional)
Nacho chips (optional)
Garlic bread (optional)
Directions:
1. In a large pot over medium heat, add oil and warm until shimmering. Add the onions, peppers, sweet potatoes and salt/pepper, stirring occasionally until the onions become translucent, about 5 minutes.
2. Reduce the heat to medium-low, add the garlic, spices, tomatoes, beans and broth. Bring to a gentle simmer, stirring occasionally. Reduce heat as necessary to maintain a gentle simmer. Cook until the sweet potatoes are tender, about 45 minutes to 1 hour.
3. If you would like a thicker consistency, use a potato masher to mash the chili until desired texture is reached.
4. Serve with toppings like sour cream, grated cheese, green onions, nacho chips or garlic bread.
Notes:
-Other protein options include ground beef, chicken, turkey or pork, Beyond Meat, Gardein Beefless Ground, lentils
-Alternate beans can be used
-Can be made in a crockpot on low for 7-8 hours or high for 4-5 hours
-Freezer Friendly for up to 3 months
-Leftovers will keep for 4-5 days