Cooking Instructions
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Step 1
Heat
Olive Oil (1 Tbsp)
in a dutch oven or large pot. Add the
Red Bell Pepper (1)
,
Green Bell Pepper (1)
,
Yellow Onion (1/2)
, and
Garlic (2 cloves)
. Sauté for about 5 minutes, until the peppers soften and the onions become translucent.
Step 2
Stir in the
Mexican Chili Powder (1/2 Tbsp)
,
Ground Cumin (1 tsp)
,
Dried Oregano (1/2 tsp)
,
Smoked Paprika (1/2 tsp)
,
Kosher Salt (to taste)
and
Crushed Red Pepper Flakes (1/2 tsp)
and cook for about 2 minutes until fragrant.
Step 3
Add the
Sweet Potato (1)
,
Black Beans (1 can)
,
Fire Roasted Diced Tomatoes (1 can)
,
Hot Sauce (to taste)
and
Vegetable Stock (1 cup)
.
Step 4
Bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly.
Step 5
Ladle chili into bowls and serve with
Fresh Cilantro (to taste)
,
Avocados (to taste)
,
Shredded Cheddar Cheese (to taste)
, and
Scallions (to taste)
if desired.
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