Sweet potato Chili

Written By Jessica Sclamberg

Ingredients:

  • 1 tbsp Olive Oil

  • 1 Yellow Onion

  • 1 1/2 tbsp minced garlic

  • 1 tsp salt (I truthfully eyeball this, so just start slow and add more if necessary)

  • 1 tsp pepper (I truthfully eyeball this, so just start slow and add more if necessary)

  • 6 diced Carrots

  • 2 Yellow &/or Orange Bell Peppers

  • 3 Sweet Potatoes diced with skin on

  • 2 chopped Zucchini

  • 2-3 tbsp Chili Powder

  • 1-2 tbsp ground Cumin

  • 2 tsp Garlic Powder

  • 2 tsp Paprika (you can used smoked or not, doesn't matter)

  • 1 15- ounce can of Black bean

  • 1 15- ounce can of Great Northern Beans

  • 1 15-ounce can of Pinto Beans (optional)

  • 1 15-ounce can of diced tomatoes in juice

  • 1 6- ounce can of Tomato Paste + 1/2 cup Veggie Broth

  • 4 cups Veggie broth

  • 4-6 Tbsp Maple Syrup (agave nectar ok)

  • 1 tbsp Hot Sauce (optional- I personally like to let people add the hot sauce after if they want/need/like it).

Directions:

1. Put a large pot on medium heat and heat up your olive oil.

2. Add in your onions and cook til translucent.

3. Add your garlic to the onions, but watch it. Do not walk away, or the garlic will burn. Cook for 1 minute until it smells fragrant. Season with Salt & Pepper.

4. Add your carrots, bell peppers, sweet potatoes and zucchini. If you need a bit more olive oil, add it now and stir so everything appears fully coated.

5.Add your seasonings: 2-3 tbsp Chili Powder, 1-2 tsp Cumin, 2 tspGarlic powder & 2 tsp Paprika. Stir to coat. Let this all cook for 4-5 minutes.

6. Add in your beans, followed by the can of diced tomatoes, tomato paste, 4 cups of veggie broth, 4-6 tbsp maple syrup and 1 tbsp hot sauce (optional). Stir.

7. Bring to a boil.

8. Once boiling, reduce heat to low and let it simmer for 30 minutes, or until it's thickened and all the veggies are tender. The longer it simmers, the thicker it will get. If for some reason it doesn't thicken, pull 1 cup of broth out and add 1 tablespoon of corn starch. Whisk that and then add it back into the pot.

9. Taste the soup in case any of the seasonings need adjusting.

10. Serve hot, and top with (All optional) Cheddar Cheese, Creme Fraishe, the green of a scallion, or fresh red onion, corn chips and avocado! Squeeze with a little lime and Enjoy!

Jessica Sclamberg
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French Onion Soup