Sweet Potato Chili

Are you looking for a great chili recipe? This Sweet Potato Chili is easy, healthy, delicious, and is sure to be a crowdpleaser!

1 tablespoon healthy fat (such as tallow, lard, or coconut oil)
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped (or use 2 green peppers)
1 medium sweet potato, peeled and cut into 1/2 inch cubes
1/2 teaspoon garlic powder (or 4 cloves fresh garlic, pressed)
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper (more if you like it spicy)
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon black pepper
2 small (15 ounce) cans or 1 large (28 ounce) can diced tomatoes, undrained
3 cups cooked beans (black, kidney, pinto, or a variety)
2 cups broth, water, or a combination of the two
Toppers such as sour cream, grated cheese, thinly sliced green onions and/or chopped cilantro

In a stockpot over medium heat, warm the fat until shimmering. Add the veggies and sprinkle with salt and pepper. Cook and stir until the onions are translucent, about 3 to 5 minutes.
Reduce the heat to low. Add all of the spices, giving it a stir to incorporate with the vegetables. Increase heat to medium, then stir in the tomatoes, beans, and broth. Bring the mixture to a gentle simmer.
Maintain the gentle simmer for about 45 minutes to 1 hour until the sweet potatoes are soft, stirring occasionally. Add additional salt and pepper to taste.