1 Red Onion., peeled and diced
1/2 C Diced Bell Pepper (I used a mix of red, yellow, orange and green)
4 Cloves Garlic, minced
2 lb. Sweet Potatoes, peeled, diced
1 Can Diced Tomatoes
1 Can Rotel
2C Cooked Black Beans (about 2 cans, drained)*
2-4 C Vegetable Broth**
4T Taco Seasoning (1 packet), if you want yours less spicy use less
1/2 C Spinach, chopped
1 Block Bakers Chocolate
1/2 C Sour Cream (optional)
1/8C Cilantro (optional)
1T Olive Oil
-over medium high heat, heat oil. Add in potatoes, onion, and peppers. Sauté for about 5 minutes, add in garlic and taco seasoning. Cook about 2 minutes, add in tomatoes, black beans, and taco seasoning.
-Continue to cook over low for about 4-6 hours or until potatoes are soft. About 30 prior to serving add in cinnamon, cilantro chocolate, sour cream and spinach.
*If using dried beans, soak in water about 6 hours, drain add water and a bit of salt. Boil, cook about 1 -1 1/2 hours. Drain add to chili.
**Amount of liquid depends on how much is absorbed as it cooks, and also how thick or thin you want your chili. I like mine on the thinner side so I used 4 C.
Great with sour cream on top. Enjoy!