Chipotle Sweet Potato Chili with Walnuts

Preheat a large soup pot to medium heat with a drizzle of olive oil. Add onion, garlic, and bell pepper and saute for 5 minutes, stirring as you go.

Add chipotle, oregano, chili powder, and cinnamon. Stir to coat veggies for 1 minute, then add sweet potatoes, walnuts, tomatoes, and stock to the pot with a sprinkle of cinnamon. Add 3 cups of stock first and an additional cup if needed.

Stir chili and reduce heat to medium-low. Cover pot and cook for 45 minutes, stirring once or twice. Adjust heat during this time so the soup is simmering but not bubbling very hard.

Remove lid after 45 minutes and let chili simmer uncovered for 15 minutes more to thicken slightly. If the chili is too thick, add another cup of stock. Taste as you go and season with salt; the chili should be very flavorful by the time you serve it.

For extra heat, stir in more chipotle paste a teaspoon at a time, or serve extra for swirling into individual bowls. Serve and enjoy!

Notes:
1. Vegan if vegetable stock is used!
2. Can be made in advance and kept on the (off) stove for a few hours before eating or in the fridge for a few days. This gets better as it sits!