Jalapeño Sweet Potato Chili

My sister is a genious with tasty yet exceptionally healthy food. She cooks all organic ingredients. I’m not so great and going completely organic or cooking 24/7 healthy meals. To be honest I like my treats and baking way to much. However, I still do my best to have a good variety of healthy meals. And obviously as I’ve gotten healthier this kind of lifestyle has gotten much more normal for me as well.

This is one that I stole from her to benefit all those of you who are looking for the next great healthy meal solution.  The great thing about this one is that it is easy and most of the ingredients are something you would usually have in your pantry already.  It is about an hour prep time, however half of that is simmering with little to no supervision which is always my favorite kind of prep time.

It’s as easy as satueeing your potatoes and peppers, adding your spices, and finishing with adding remaining ingredients (minus yogurt and cilantro) and letting it simmer. The yogurt and cilantro make a tasty alternative to things like sour cream. Now doesn’t that just look delicious?!

3 large sweet potatoes, cubed
1large green bell pepper, chopped
1large red bell pepper, chopped
2medium jalapeño peppers, chopped (seeded for milder chilli)
3tbs unfiltered virgin olive oil
1tbs paprika
1tbs Italian seasoning blend
1tbs turmeric
1tbs cumin
1tbs cinnamon
1tbs sea salt
1tsp garlic powder
1tsp black pepper
1C chopped kale
20-25 ounces fresh cooked black beans (2, 13 oz cans)
2tbs raw unfiltered honey
1large tomato, chopped
1/4C coffee (or water)
1/2C water
Plain greek yogurt/sour cream
Fresh cilantro

In a large pot over medium high heat saute potatoes and peppers in olive oil until crisp-tender, about 10-15 min
Combine spices, mix well, add to pot, saute for 2 min
Add remaining ingredients cover and cook on medium low heat until tender, about 25-35 min. Salt and pepper to taste. Top with greek yogurt and cilantro

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