1eachsweet potatopeeled and cut into 1⁄2-inch pieces
4tablespoongarlic cloveschopped, or 1 heaping of minced garlic
2teaspoonsunsweetened cocoa powder
1dashground sea salt and black pepper
215 oz candiced tomatoesincluding the liquid*
115 ozblack beansrinsed and drained
115 ozkidney beansrinsed and drained
2tablespoonvegetable organic bouillon
In a 4 to 6 quart Dutch oven or stockpot, sautée the chopped vegetables in one to two tablespoon of olive oil on medium-high heat. You’ll need to stir the ingredients every few minutes so they can cook evenly.
Once the onions start turning translucent, turn the heat down to medium-low. Add better than bullion, all of the spices and canned ingredients water and stir.
Cover and cook for up to one hour, stirring occasionally.
By the time your chili is done, the sweet potatoes should be nice and soft and the liquid should have reduced a bit, producing the hearty chili consistency that we all know and love.
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