This is not your usual chili recipe so give it a try to add variety to the winter days.
2 Tbsp. cold-pressed virgin coconut or olive oil
2-1/2 cups chopped onions
3 garlic cloves, pressed
2-1/2 cups 1/2-inch pieces peeled sweet potatoes
2 Tbsp. chili powder
2 tsp. ground cumin
Celtic sea salt and pepper to taste
3 – 15 oz. cans black beans, rinsed, drained
2-1/2 cups chicken or vegetable broth
1 – 14-1/2 oz. can diced tomatoes in juice
3 cups (packed) coarsely chopped kale
In a large soup pot, add the oil and heat over a medium high heat.
Add the onions and garlic and sauté until onions are translucent. Add in the sweet potatoes and spices, stir. Add the remaining ingredients.
Cover, bring to a simmer and cook for 20 minutes or until sweet potatoes and kale are fork tender. Ladle it up and enjoy!
(Recipe from Leanne Ely of Healthy Foods)