As you can see from the pictures there are a million different veggies in this chili. Carrots, onions, celery, sweet potatoes, collard greens, tomatoes... you get the picture provide vitamins, minerals and fiber to ward off those winter colds. Black beans and kidney beans are loaded with fiber to keep you full and your energy lasting all day long. Spices rev up your metabolism and warm your soul :)
350 Calories per serving
- 2 tablespoons coconut oil
- 1 onion chopped
- 3 medium sweet potatoes, chopped
- 2 carrots, peeled and chopped
- 4 celery stalks, chopped
- 4 garlic cloves, minced
- 1 can diced tomatoes
- 1 can stewed tomatoes
- 1-2 tablespoons tomato paste
- 1-2 cans of black beans, rinsed and drained
- 1 can of kidney beans, rinsed and drained
- 1 can of green chilies
- 1 tablespoon hot sauce
- 1 teaspoons paprika
- 2 teaspoons cumin
- 1 tablespoon chili powder (less if you don't like it so spicy)
- 1/8 teaspoon cayenne pepper
- 1 cup vegetable stock (low-sodium)
- Salt and pepper to taste
- 1 bunch of collard greens sliced into strips
- Avocado/ guacamole, tortilla chips, hot sauce for toppings
- Cover sweet potatoes in water and bring to a boil until they are just underdone. Drain and set aside.
- In a large dutch oven pot heat coconut oil over medium heat. Add onions and saute until translucent, then add garlic and saute until fragrant about 30 seconds.
- Add celery and carrots and saute for about 10 minutes until they are somewhat soft.
- Add the tomato paste and all the spices and stir for a minute until well combined.
- Add the diced and stewed tomatoes, black beans, kidney beans, green chilies, and vegetable stock. Add more or less vegetable stock until you've reached the desired consistency.
- Simmer for about 30 minutes until all the veggies are soft and ready to eat.
- Top with guac, avocado, tortilla chips, and/ or cheese and enjoy!