Sweet Potato and Kidney Bean Chili

  • 1 tablespoon coconut oil
  • 1/2 yellow onion
  • 1 clove garlic
  • 1 large stalk celery
  • 1 red bell pepper
  • 1/2 cup vegetable broth
  • 1 1/2 pounds sweet potatoes
  • 1 small can whole or chopped tomatoes, (I like the Muir Glen brand; if you get whole, chop them)
  • 1 can kidney beans, drained
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • dash cayenne
  • 1/2 – 1 teaspoon sea salt

1. Saute onion and garlic in coconut oil until translucent or slightly golden. Add celery and pepper and cook until all vegetables are tender.

2. Add broth, sweet potatoes, tomatoes, kidney beans, cumin, chili powder, nutmeg, cinnamon, cayenne and salt. Bring to a boil, and then lower to a simmer.

3. Simmer for 30 – 35 minutes or until sweet potatoes are very tender. Add more vegetable broth as needed as the chili cooks.