Vegetarian Sweet Potato Chili

By KDudek88

Ingredients

• 1 medium red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces
• 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (I only used 1/4 tsp because I have little ones)
• 2 teaspoons unsweetened cocoa powder
• 1/4 teaspoon ground cinnamon
• ground sea salt and black pepper
• 1 28-ounce can diced tomatoes, including the liquid
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 cup vegetable broth
• sour cream
• shredded cheese
• chopped fresh cilantro
• tortilla chips

Details

Adapted from perrysplate.com

Preparation

Step 1

In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of heat-safe oil (like grapeseed or coconut) on medium-high heat, stirring occasionally. Once the onions start turning translucent, reduce heat to medium-low.

Add all of the spices and canned ingredients, and stir. Cover and let it simmer, stirring occasionally, for about 2 hours. Ladle into bowls and add garnish