Veggie Chili with Sweet Potato Chips

Veggie Chili with Sweet Potato Chips

 

 

Serves 4 to 6 

Organic Ingredients:

• 2 8 oz Cans Diced Tomatoes
• 1 8 oz Can Black Beans
• 1 8 oz Can Red Beans
• 1 Leek
• 1 Yellow Onion
• 3 Carrots
• 1 Zucchini
• 2 Jalapeños
• 1 Package of Organic Soyrizo (Soyrizo)
• 4 Tablespoons Taco Seasoning
• 2 Tablespoons Garlic Powder
• 2 Tablespoons Onion Powder
• Salt and Pepper to Taste

Optional: Fresh Cilantro for topping

 

Sweet Potato Chips:

• 1 Sweet Potato
• 3 Green Onions
• 2 Tablespoons Avocado or Olive Oil
• 3 Sprigs of Fresh Thyme
• 2 Teaspoons Garlic Powder
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Salt

 

1. Preheat oven to 375 F
2. Slice your sweet potato into thin 1/2 to 1 centimeter slices. In a large bowl add your sliced sweet potatoes, oil, and all the seasonings. Mix well and lay out on a cookie sheet with parchment paper.
3. Slice one green onion and sprinkle over the sweet potato slices.
4. Bake for 35 to 40 minutes flipping them half way through. For extra crispy, bake 50 minutes.

 

Chili:

1. Dice yellow onion, leek, carrots, zucchini, and one jalapeño.
2. In a large pot (I use my Le Creuset Dutch Oven) Drizzle olive oil (about 1 tablespoon). Add all the diced veggies and saute until lightly golden brown. Add in the soyrizo, mix well and cook for 3 minutes.
3. Add in the beans, diced tomatoes and seasonings. Cover with the lid and cook down for 15 to 25 minutes, stirring every 10 minutes.
4. Add sweet potatoes on top (or use to dip into the chili), finish with chopped green onion (second), slice (second) jalapeño and fresh cilantro.