Show your dutch oven (or stock pot) some love, it’ll warm your heart! This chili is both delicious and nutritious, it’s a combo of sweet & savoury and doesn’t have to be spicy…or can be, if you like!
Yields1 ServingPrep Time30 minsCook Time2 hrsTotal Time2 hrs 30 mins
1/3 cup water
1 large onion, chopped
1 red or green bell pepper, chopped
3 cups peeled & chunked sweet potatoes
2 cups organic green apples, unpeeled chunks
1 small can organic tomato sauce or 1 small can organic tomato paste
2 large cans organic diced tomatoes
1 organic pineapple, chunks
1 teaspoon marinated jalapeno pepper, chopped
½ cup organic vegetable broth
2 tablespoons chili powder
½ tablespoon ground cumin
½ tablespoon ground oregano
¼ teaspoon cinnamon
1 can organic pinto beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic kidney beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic black beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic chickpeas, rinsed, drained (or make DIY dried beans from scratch)
3 tablespoons maple syrup, raw unpasteurized honey or brown sugar, to taste
Himalayan sea salt & freshly ground black pepper, to taste
A splash of love
1
Place water into a dutch oven or large stock pot, add onion and bell pepper. Cook, stirring occasionally, for 5 minutes 5 Minutes.
2
Add sweet potatoes, apples, tomato sauce, diced tomatoes, pineapple, chilies and vegetable broth. Mix well and add seasonings.
3
Bring to a slow boil, turn setting to low and simmer for 2 hours, stirring occasionally.
4
Add beans and sweetner, mix well and continue to cook over low heat for another 20 minutes 20 Minutes, stirring occasionally. Season with salt & pepper. Serve over zesty red quinoa or your favourite whole grains. Enjoy your chili!
{GF/DF/V}
Ingredients
1/3 cup water
1 large onion, chopped
1 red or green bell pepper, chopped
3 cups peeled & chunked sweet potatoes
2 cups organic green apples, unpeeled chunks
1 small can organic tomato sauce or 1 small can organic tomato paste
2 large cans organic diced tomatoes
1 organic pineapple, chunks
1 teaspoon marinated jalapeno pepper, chopped
½ cup organic vegetable broth
2 tablespoons chili powder
½ tablespoon ground cumin
½ tablespoon ground oregano
¼ teaspoon cinnamon
1 can organic pinto beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic kidney beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic black beans, rinsed, drained (or make DIY dried beans from scratch)
1 can organic chickpeas, rinsed, drained (or make DIY dried beans from scratch)
3 tablespoons maple syrup, raw unpasteurized honey or brown sugar, to taste
Himalayan sea salt & freshly ground black pepper, to taste
A splash of love
Directions
1
Place water into a dutch oven or large stock pot, add onion and bell pepper. Cook, stirring occasionally, for 5 minutes 5 Minutes.
2
Add sweet potatoes, apples, tomato sauce, diced tomatoes, pineapple, chilies and vegetable broth. Mix well and add seasonings.
3
Bring to a slow boil, turn setting to low and simmer for 2 hours, stirring occasionally.
4
Add beans and sweetner, mix well and continue to cook over low heat for another 20 minutes 20 Minutes, stirring occasionally. Season with salt & pepper. Serve over zesty red quinoa or your favourite whole grains. Enjoy your chili!
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS