Prep 15 mins
Cook 2 hrs
adapted from real simple
- 1 medium red onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 medium sweet potato, peeled and cut into 1
- 4 garlic cloves, chopped
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1⁄4 teaspoon cayenne pepper (more or less, depending on how spicy you like your chili)
- 2 teaspoons unsweetened cocoa powder
- 1⁄4 teaspoon ground cinnamon
- ground sea salt and black pepper
- 28 ounces canned diced tomatoes, including the liquid
- 1 (14 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can kidney beans, rinsed and drained
- 2 cups broth
- In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
- Once the onions start turning translucent, turn the heat down to medium-low. Add all of the spices and canned ingredients, and stir. Cover for about two hours, stirring occasionally.
- By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
- To garnish your bowl of chili, try adding a dollop of sour cream, chopped green onions, fresh cilantro, avocado and grated cheese.
This is a warming and delicious chili! The sweet potato adds a lovely sweetness to balance with the heat from the cayenne pepper. The variety of veggies and use of red onion made for a colorful dish. It may have just been my stove, but it wasn't quite done after 2 hours, so I ditched the lid and turned up the heat, simmered down for 30 minutes, and it was ready to go. Thanks for sharing! Veggie Swap 58