Fall is a great time to cook GF meals because of all the delicious and hearty root veggies coming into season now! This Sweet Potato Chili recipe is amazing and meat can always be added, if desired.
1 tablespoon olive oil
1 medium red onion, chopped
1 green and 1 bell pepper, chopped
1 medium sweet potato, peeled and cut into 1⁄2-inch cubes
Salt and freshly ground black pepper
4 garlic cloves, pressed or minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 large can (28 ounces) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) kidney beans, rinsed and drained
2 cups vegetable broth
In a 4-to-6 quart over medium heat, warm the olive oil and chopped vegetables (onion, peppers and sweet potatoes) and a sprinkle of salt and pepper. Cook about 3 to 5 minutes. Stir throughout.
Reduce the heat to medium-low. Add the garlic and spices and liquid ingredients (tomatoes, beans and broth), and stir. Bring the mixture to a gentle simmer. Cover and cook, stirring occasionally and reducing to simmer, until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.