|10 min||45 min||6|
|1 tbsp||Extra virgin olive oil|
|1 medium||Red onion|
|1 medium pepper(s)||Green bell pepper (chopped)|
|1 medium pepper(s)||Red bell pepper (chopped)|
|1 medium potato||Sweet potato (peeled and cut into 1/2-inch pieces)|
|1 tbsp||Chili powder|
|1 tsp||Cayenne pepper|
|2 tsp||Cocoa powder, unsweetened|
|1/2 tsp||Sea salt|
|1/2 tsp||Black pepper|
|1 can(s) (28oz)||Diced tomatoes, canned (including liquid)|
|1 can (15oz)||Black beans, canned (drained and rinsed)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (drained and rinsed)|
|2 cup||Vegetable stock/broth|
In a 4 to 6 quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (onion, peppers and sweet potatoes) and cook, stirring occasionally. Once the onions start turning translucent, turn the heat down to medium-low.
Add the garlic and spices (chili powder, cumin, cayenne, cocoa powder, cinnamon, and a dash of salt and pepper) and canned ingredients (tomatoes, beans and broth), and stir. Cover and cook for 45 minutes up to two hours, 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 a hearty chili consistency. Season chili with salt and pepper to taste. Divide the chili into individual bowls, garnish as desired and serve.