Vegetarian Chili

Warm up this fall season with a delicious Vegetarian Chili. Perfect for those cool fall nights, and times you just want to fill the belly with goodness. I absolutely love the addition of the sweet potatoes and fresh kale from the garden. The mixture of sweet in spicy is a match made in heaven.IMG_4326 (2)

 
Ingredients
  • 2 pounds orange-fleshed sweet potatoes, peeled and cut into cubes
  • ½ teaspoon ground dried chipotle pepper
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, divided
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 tablespoons ancho chile powder, or to taste
  • 1 large carrot, diced
  • 2 cups kale, chopped
  • 1 tablespoon ground cumin
  • ¼ teaspoon dried oregano
  • 1 (28 ounce) can diced tomatoes
  • 1 cup water, or more as needed
  • 1 teaspoon salt, or to taste
  • 1 teaspoon coconut sugar
  • 1 teaspoon unsweetened cocoa powder
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 pinch cayenne pepper, or to taste
  • ½ cup sour cream, for garnish (optional)
  • handful of corn chip
  • ½ grated cheese (optional)
  • 1 avocado
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Combine sweet potatoes, chipotle pepper, ½ teaspoon salt, and 1 tablespoon coconut oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
  3. Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
  4. Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, diced carrot, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
  5. Pour tomatoes, kale and water into the onion mixture and bring to a simmer. Add 1 teaspoon salt, coconut sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
  6. Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream, corn chips, avocado, and cheese

 

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