sweet potato chili
Good Culture sour cream
4 tablespoons olive oil, divided
2 large sweet potatoes, cubed
1 large yellow onion, diced
1⁄2 lb protein of choice (crumbled tempeh, ground turkey or beef)
2, 14-oz cans beans of choice (kidney, black, pinto)
2, 14-oz cans fire-roasted diced tomatoes
2 cups broth of choice (vegetable, bone, beef, chicken)
2 tablespoons tomato paste
1 chipotle pepper with adobo sauce, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon pink sea salt
freshly cracked black pepper, to taste
avocado, lime, cilantro, diced red onion, optional
Preheat the oven to 400F.
Toss the cubed sweet potatoes with 2 tablespoons of the olive oil. Place on a
parchment-lined baking sheet, and sprinkle with sea salt and freshly ground pepper.
Place in the oven and bake for 30-40 minutes, stirring halfway through.
Meanwhile, add the remaining olive oil to a large stock pot and place over medium heat.
Add the diced onions and a pinch of salt, and cook for 5 minutes undisturbed.
Stir the onions and add your protein of choice, and brown for 5 minutes.
Add the beans, tomatoes, broth, tomato paste, chipotle, and spices, and stir to combine.
Cover, and cook over medium heat for 25-30 minutes, or until thickened.
To serve, scoop chili into bowls, and top with roasted sweet potatoes.
Garnish with Good Culture Probiotic sour cream, sliced avocado, cilantro, lime, diced red
onion, and other favorite toppings of your choice.