4/5
(1 Votes)
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
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
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