Cold winter nights call for warm vegetarian chili! Try this sweet potato chipotle chili this week.

This dish takes less than an hour to prepare and then the stove does all the work. Plant protein packed, easy, and delicious – what more could you want?

Sweet Potato Chipotle Chili

INGREDIENTS

• 2 tablespoons coconut oil 
• 1 medium red onion, chopped 
• 3 bell peppers (vary the colors) 
• 2 sweet potatoes, peeled and diced 
• 4 cloves of garlic 
• 1 ¼ tablespoon chili powder 
• 1 tablespoon chopped chipotle pepper in adobo (less if you don't like spicy; more if you do!) 
• 1 teaspoon ground cumin 
• ½ teaspoon ground cinnamon 
• 2 15oz. cans of black beans (strained) 
• 1 14 oz. can diced tomatoes 
• 1 14oz can of vegetable broth 
• Salt to taste 
• 1 avocado (to top) 

INSTRUCTIONS

1. Warm coconut oil in a large pot over medium heat. 
2. Add the onion, bell peppers and sweet potato and cook until the onions are translucent, stirring frequently. 
3. Add the garlic, chili powder, chipotle peppers, cumin, and cinnamon and lower the heat to medium-low. Cook for 30 seconds while stirring. 
4. Add the black beans, tomatoes, and broth, and stir to combine. Then cover and cook for 1 hour, stirring occasionally. 
5. Check after 1 hour to see if the sweet potato is tender and then add salt to taste. 
6. Serve topped with avocado!