Sweet Potato Chili

Ingredients

• 3 Tbsp vegan butter or oil
• 1 onion, diced (alternatively, you can rough pulse this and carrots, celery, red pepper, green pepper, and sweet potato for faster prep)
• 2 carrots, diced
• 2 stalks of celery, diced
• 1 large red pepper, diced
• 1 small green pepper, diced
• 1 large sweet potato, peeled and diced
• 1 package chili seasoning (I prefer not spicy)
• ½ teaspoon cayenne pepper
• 2 cloves of crushed garlic
• 32oz can of crushed or diced tomatoes
• 1 15oz can of kidney beans
• 1 15oz can of pinto beans
• ¼ cup of brown sugar
• 4 Tbsp of ketchup
• 4 Tbsp of chili sauce
• 8oz of vegetable broth
• Kosher salt
• Pepper
• In a large saucepan or dutch oven, melt 2 tablespoons of vegan butter or oil over medium-high heat.
• Add the diced yellow onion and cook for approximately 5 to 8 minutes.
• Add the carrots, celery, red pepper, and green pepper, stirring to combine. Lightly season with salt and pepper, and allow to cook for 8 to 10 minutes
• Add the sweet potato and stir.
• Add the chili powder seasoning, ½ teaspoon of cayenne pepper, garlic, and a pinch of salt, stirring frequently for 30 seconds.
• Add the crushed tomatoes, kidney beans, and pinto beans, stirring to combine. Incorporate the brown sugar, ketchup, chili sauce, and vegetable broth, stirring well.
• Adjust the thickness by adding more vegetable broth if desired.
• Bring the chili to a boil, then reduce heat and allow it to simmer for 30 minutes
• Blend 1 cup of the chili in a blender or use an immersion blender for 10 to 20 seconds. Return to rest of chili
• Add salt and pepper to taste.