Sweet Potato Chili

In a large Dutch oven (at least 5 quarts), heat your olive oil over medium heat. Add the onion, carrots and sweet potatoes. Season with salt and pepper and cook until onions are translucent and carrots and sweet potatoes begin to soften, about 15 minutes. Add the garlic and cook for 2 minutes more.

Reduce the heat to medium low, and add all of your beans, corn, green chilies, tomato paste, tomato puree and diced tomatoes. Mix to combine. At this point you can add water if you find the chili to be too thick for you taste (the choice is yours). Add the chili powder, cayenne, cumin, coriander and a dash more salt and pepper to taste. Stir to combine.

With the heat setting still set a medium low, cover the pot and let simmer for about 2 hours, stirring occasionally, until all of the flavors have melded together.

Meanwhile prepare your couscous per manufacturer’s instructions.

Serve by layering about a cup of the chili over top of the couscous. Garnish with cheese, avocado, tortilla chips and/or sour cream. Serve corn bread and enjoy!