Veggie Chili

  • 3 sweet potatoes/yams washed and cut into 1/2 to 1 inch pieces
  • olive oil
  • 1 onion diced small
  • 1 celery stalk diced small
  • 1 green pepper, diced
  • 1/2 red pepper diced
  • 3 cloves garlic diced
  • 1 can tomato paste
  • 1 can crushed tomatoes
  • 1 zucchini diced
  • 1 can dark kidney beans drained and rinsed
  • 1 can light kidney beans drained and rinsed
  • 1 can white beans(or black beans) drained and rinsed
  • 1 to 2 jalapenos diced
  • 3 tbsp chili powder (1 tbsp for yams)
  • 2 tbsp garlic powder (1 tbsp for yams)
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 tsp cinnamon (for yams)
  • 2 tsp pink himalayan sea salt
  • 2 tbsp sugar
  • 3/4 cup vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1 can sweet corn drained
  • 2 cups fresh spinach
Preheat oven to 375 and place diced sweet potatoes on baking sheet. drizzle with olive oil and chili, garlic powder, cinnamon and salt. toss until all pieces are coated. Cook for 45 minutes or until pieces are softened.
In a large pot, heat olive oil and add chopped onion. Cook until onion is slightly translucent. Add all peppers, jalapenos, celery, zucchini, sugar and spices. Mix well and cook for an additional 5 minutes. Add tomato paste and combine for another 3 minutes. Add corn, worcestershire and broth. Cover. Bring to boil. Add Beans. Taste and re-season if necessary. Cook for 10 minutes. Add sweet potato/yams and spinach. Reduce to simmer. Allow to simmer for up to 2 hours. Serve over rice. Enjoy!

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