Sweet Potato & Black Bean Chili

Sweet Potato Chili

2 tbs olive oil

1 med yellow onion, chopped

1 red pepper, chopped

1 green pepper, chopped

1 container mushrooms, chopped (optional)

4 cloves garlic, minced

2 tsp sea salt

2 large sweet potato, peeled and cut into ½” cubes

4 carrots, peeled and chopped

1 28 oz can diced tomatoes, with juice

2 15 oz cans black beans

2 15 oz cans cannellini beans

1 tbs cumin

1 tbs chili powder

1 tsp cocoa powder

1 c water

Directions

Sauté oil, onions, garlic and salt until onions are translucent.  Add peppers and cook a few minutes.  Add mushrooms (optional).

If using a crockpot, layer chopped sweet potato and carrots.  Add onion and pepper mixture. Layer beans, tomatoes and spices.  Cook on high 6 hours.  When it starts smelling good (4-5 hours), stir around and add water.

If cooking on the stovetop, add the remaining ingredients and simmer for 30 minutes or until the potato is tender.

Serve with brown rice or corn muffins (I like Ina Garten’s recipe). 

8 servings.       Enjoy! xo