This sweet potato chili is sure to warm you up on those cold winter days, complete with a southwest kick!
Ingredients
3 tbsp olive oil
1 whole red onion, medium diced
2 whole sweet potatoes, small
3 whole yellow potatoes, small
4 whole garlic cloves minced
1 whole bell pepper, large
1 whole jalapeño pepper, large
2 whole carrots, medium peeled, diced
3 stalks celery diced
3 1/2 cups chicken or vegetable broth
1 can pinto beans 15oz
1 can kidney beans 15oz
1.5 tsp paprika
1.5 tsp coriander
2 tbsp chili powder
1 drop oregano essential oil
2 drop cumin essential oil
3 drop cilantro essential oil
2 drop lime essential oil
3 tsp salt
3 tsp pepper
1 can green chiles 7oz
1 can diced tomatoes 15oz
1 can tomato sauce 15oz
Instructions
1. In a large pot over medium high heat, bring the olive oil to temperature and add red onion,
garlic, jalapeño, carrots, sweet potatoes, carrots, yellow potatoes, & celery. Saute everything
until golden brown, about 5-7 minutes.
2. Add coriander, chili powder, paprika, cumin essential oil, oregano essential oil, cilantro
essential oil, lime essential oil, salt, & pepper. Stir in evenly and cook for another 2 minutes.
3. Pour in diced tomatoes, tomato sauce, green chiles, and stock. Stir until evenly combine then
bring to a boil, lower heat so that everything simmers to reduce and thicken soup, let simmer
for about 30 minutes.
4. Pour in canned beans with liquid and let simmer for another 5-10 minutes or until desired
thickness is achieved. Serve with toppings such as avocado, warmed tortillas, tortilla chips,
and cilantro.
