Sweet Potato Vegetarian Chili

Sweet and Spicy Vegetarian Chili

I LOVE Chili. Seriously. It might sound crazy, but when I am not feeling well, I develop a deep craving for a hearty bowl of chili; one that satisfies my need for nourishing food, and my craving for the sweet and slightly spicy. This chili is perfect for just that! It's chuck full of healthy vegetables that satisfy the body's need for antioxidants and vitamins, and I LOVE the combination of flavors, especially with the sweet potatoes! Serve with a little salsa and sour cream (or better yet, Greek yogurt!), and you have the perfect meal to warm you on a cold Winter's day.

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1 can Diced tomatoes

2 Tbsp.Tomato Paste (optional)

2 c.  (or more) Beef broth

1 can (or 1 ½ c. soaked, cooked) black beans

1 can (or 1 ½ c. soaked, cooked) pinto beans

2  Sweet potatoes, previously roasted and diced, or peeled and diced

2 Carrots, diced

2 Celery stalks, diced

1 Red pepper, seeded and diced

1 Onion, skinned and diced

1 Tbsp. Chili Powder

1 tsp. Cumin powder

2 tsp. Garlic Powder

1 tsp. Salt

½ tsp. Cinnamon

1 tbsp. Coconut or Olive Oil

1 Tbsp. Honey

Juice of ½ Lime

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On medium heat, add oil to a deep pot. Add diced onion, and saute until it begins to sofften. Add spices and continually mix for about 30 seconds. Add remaining vegetables, and cover, sauteeing until sweet potatoes begin to soften, about 10 minutes. If liquid is needed during this time, add ¼ cup of beef broth, and cover again. When vegetables have softened, add tomatoes, beans and broth. Bring to a boil. Reduce heat, and simmer for another 10 minutes or until everything has been combined and vegetables and beans are soft. Add tomato paste if thickness is desired.  Remove from heat.  Stir in honey and lime juice, and add salt and pepper to taste. Enjoy!

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