My Favorite Vegan Sweet Potato Chili Recipe

One of my best friends since jr. high (!!!) had her first baby this past month. The first time I visited, I brought dark chocolate for her, and a big jar of coconut oil for the both of them. The second time I visited, I brought this chili. And I might have stayed to eat some of it with them.

This is my favorite chili recipe...and it pleases vegans and meat-lovers alike! There is chili powder, cacao powder, peppers, onions, beans and root veggies. Who said vegan can't be hearty too? Eat with your favorite skillet corn bread and warmed raw, local honey.

Vegan Sweet Potato Chili

(adapted from Real Simple)
Serves 6

Ingredients

2 tablespoons coconut oil
1 medium red onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup organic sweet corn (frozen is okay)
1 medium sweet potato, peeled and cut into bite-size pieces (or use a 1-lb. bag of frozen sweet potato chunks like Stahlbush Island Farms or Earthbound Farm Organic)
5 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic
1 tablespoon chili powder
2 teaspoons organic cacao powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
ground sea salt and black pepper to taste
1 28-ounce can of diced tomatoes, including the liquid (I use Muir Glen because they are organic and the cans are BPA-free)
1 can black beans, rinsed, drained well and quick-soaked if you are sensitive to legumes
1 can kidney beans, rinsed, drained well and quick-soaked if you are sensitive to legumes
2 cups vegetable broth (or bone broth if you aren't vegan)
Optional garnishes: full-fat plain yogurt, sliced scallions, sliced radishes, cilantro

Instructions

1. In a 4 to 6 quart stockpot*, sauté the chopped vegetables in two tablespoons of coconut oil on medium-high heat. Stir the ingredients continually for the first few minutes until some liquid has seeped out of the vegetables.

2. Once the onions start turning translucent, turn the heat down to medium-low. Add the rest of the ingredients, continuing to stir. Cover and cook on low for up to two hours, stirring occasionally.

3. The liquid should reduce quite a bit, producing a thicker chili. If you'd like more of a soup consistency, add more broth.

*This recipe can also be made in a crockpot, set on low for 6-8 hours.