Sweet Potato Chili with Peanuts

Sweet Potato Chili with Peanuts

1 T Olive oil

1 medium onion, chopped

2 medium organic carrots, peeled and thinly sliced (I put them in the food processor and pulsed until consistency I want)

1 medium organic green, red or orange pepper, chopped

2-4 garlic cloves, minced

1 can organic black beans, drained and rinsed

I can organic kidney beans, drained and rinsed

3 medium organic sweet potatoes, peeled and cut into bite-sized pieces

28 ounce can crushed organic tomatoes

15 ounce can diced organic tomatoes

4 cups organic vegetable broth, more if you like your chili thinner

1 four-ounce can diced mild green chilies

4-6 t chili powder

1 T Cumin

Salt and pepper to taste

1 ½ cups peanuts

In large heavy pot, heat olive oil over medium heat.  Add onion, carrots and peppers; sauté stirring occasionally until softened.  Add garlic and sauté until fragrant.  Stir in sweet potatoes, tomatoes, tomato paste, black beans, kidney beans, chilies, and all spices.  Bring to a boil then reduce heat to low and simmer gently stirring occasionally for 15-25 minutes until potatoes are just tender.  Halfway through cooking adjust spices adding more cumin, chili powder or garlic if desired.  Sprinkle peanuts on top if desired.  Some people may have allergies, so reserve for a topping.

·        Use organic when possible for the produce.  Root vegetables are most important to start with, then anything with a thinner skin such as the peppers would be next in priority.  Kidney beans have a preservative in them that is harmful, so having those organic is a good idea too.