Sweet Potato Chili

• 3 tablespoons - olive oil
• 10 ounces - Abbot’s Butcher Plant-Based Ground “Beef”
• 1  - red onion
• 1  - poblano pepper
• 1  - red bell pepper
• 2  - sweet potatoes
• 2 cans - kidney beans
• 1 can - fire-roasted crushed tomatoes
• 1 can - tomato puree
• 2 cups - water
• 1 ½ teaspoons - kosher salt
• 3 tablespoons - chili powder
• 1 tsp - smoked paprika
• 1 tsp - garlic powder
• 1 tbsp - oregano leaves
• 1 ½ teaspoons - ground cumin
• 2 tablespoons - lime juice lime
• ⅛  - jalapeno and diced red onion

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven, such as a Le Creuset. Crumble in Plant-Based Ground “Beef” and cook until browned, about 8 to 10 minutes. Remove and set aside.
2. Add 2 tablespoons olive oil into pot and turn to medium-high. Add in diced onion, peppers, sweet potatoes and salt. Cook for 7 to 8 minutes, until onions are translucent.
3. Reduce heat to medium and add cooked Plant-Based Ground “Beef” along with kidney beans, crushed tomatoes, tomato puree, water, chili powder, smoked paprika, garlic powder, oregano leaves and ground cumin.
4. Stir and bring to a simmer. Reduce heat and cook for 40 to 50 minutes, stirring occasionally. Add lime juice, taste and adjust seasoning, as needed.
5. Serve topped with sliced jalapeno and/or diced red onion, as desired.