Ingredients

• 1 medium onion, chopped Ingredients
• 3 garlic cloves, chopped Ingredients
• 1 tsp cayenne powder Ingredients
• 1 tsp red hot chili flakes Ingredients
• 2 tbsp ground cumin Ingredients
• 1 tbsp sweet or smokey paprika Ingredients
• 2 tbsp extra-virgin olive oil Ingredients
• 2 cups carrots, chopped Ingredients
• 1 cup celery, chopped Ingredients
• 2 cups sweet potato, peeled and chopped Ingredients
• 1 yellow pepper, chopped Ingredients
• 2 cans (796mL / 28 fl oz) diced tomatoes (BPA-free) Ingredients
• 2 cans (398mL / 14 fl oz) black beans, drained and rinsed (BPA-free) Ingredients
• 1 can (156mL / 5.5 oz) tomato paste Ingredients
• 3/4 cup water (optional) Ingredients

Instructions

1. In a large soup pot, heat extra-virgin olive oil. Add onions and garlic and sautee for a few minutes. Add cumin and mix with onions and garlic. You can add all the remaining spices here or later one. Up to you.
2. Add carrots and celery to pot and sautee for a few minutes. Add more olive oil if needed. You can also add a splash of water for moisture.
3. Add sweet potato and continue to sautee. Now add yellow pepper, 2 cans tomatoes, black beans and tomato paste. Add remaining spices. Add water if needed.
4. Simmer chili on low for 20-25 minutes to let the flavours mingle and the vegetables become tender.
5. Enjoy right away or refrigerate for up to a week or freeze for up to 3 months.