Sweet Potato Chilli

• 1 tbsp avocado oil

• 5 garlic cloves (chopped)

• 1 white onion (chopped)

• 1 orange bell pepper (chopped)

• 1 medium sweet potato (chopped)

• 2 cups of kale (or any greens of your choice)

• 14 oz can of black beans (drained and rinsed)

• 14 oz can of kidney beans (drained and rinsed)

• 28 oz can of crushed tomatoes

• 1/2 cup water

• 1 tbsp tomato paste

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp garlic powder

• salt and pepper to taste

Directions:

1. Heat a large soup pot on medium heat. Once the pot is hot, add in the oil (if you add the oil before the pot gets hot you might burn the oil—add oil in after the pot gets hot).

2. Sauté chopped garlic until golden brown (this will take about 1-2 minutes). Add in onion and bell pepper and sauté until soft. Add in kale (or greens of choice) and cook down until soft too.

3. Add in sweet potato, black beans, and kidneys beans. Season with chili powder, paprika, and garlic powder, and mix together.

4. Add in crushed tomatoes, water, and tomato paste. Add more water depending on how thick you like the chili. The more water you add the less thick it will be. Mix chili until well combined.

5. Turn the heat to low and cover the pot with a lid. Let the chili cook down, covered, for 20-25 minutes. After 20-25 minutes, take the lid off and test to see how soft the sweet potato is. If it is cooked through, your chili is ready. The longer you cook the chili the thicker it will be.

6. Continue to add more seasoning depending on how much spice you like. Serve and enjoy!