SUPER BOWL TOUCHDOWN CHILI

Andrew and I are enthusiastically hosting a Super Bowl shindig this evening.
About 15 of our closest friends will be making an appearance in our one-room apartment (!).

So what does a health conscious wellness warrior serve her tightly packed game-day guests?
The most kick ass, vibrant, vegan, and vegetable packed touch down chili she can muster.
Get ready friends: I’m about to blow your minds, mouths, and stomachs.

Super Bowl Touchdown Chili [serves 6 hungry fans]
Note: recipe can easily be doubled or tripled for a larger or hungrier crowd 

1 TABLESPOON OLIVE
1 LARGE RED ONION, DICED
1 LARGE GREEN BELL PEPPER, DICED
4 CLOVES GARLIC, MINCED
1 TABLESPOON CHILI POWDER
1 TABLESPOON GROUND CUMIN
1 TABLESPOON RAW CACAO POWDER
¼ TEASPOON GROUND CINNAMON
1 LARGE SWEET POTATO, DICED
4 CUPS FILTERED WATER
1 28-OUNCE CAN FIRE-ROASTED DICED TOMATOES
1 15 OUNCE CAN BLACK BEANS, DRAINED & RINSED
1 15 OUNCE CAN KIDNEY BEANS, DRAINED & RINSED
SALT & PEPPER TO TASTE

In a large Dutch oven or heavy pot, heat olive oil over medium-high heat.
Add red onion, bell pepper and garlic and sauté until soft but not browned, about 4 minutes.
Add spices and continue to sauté until fragrant, about 1 minute.

Add sweet potato, water, tomatoes and beans and bring chili to a boil.
Reduce heat to medium-low, cover, and simmer for 30 minutes or until sweet potatoes are very soft.

Remove from heat and enjoy!

Nutritional Information [per serving = 1.5 cup]
225 Calories, 51g Carbohydrates, 1g Fat, 9.3g Protein, 11.4g Fiber, 12.9g Sugar