Sweet Potato Chipotle Chili

This is a perfect chili for a rainy spring night!

Ingredients:
1 can of organic black beans, rinsed
1 can of organic kidney beans, rinsed
1 chipotle pepper in adobo sauce, seeds removed and cut into small pieces
2 medium sweet potatoes, peeled and cut into small chunks
1-2 yellow onions, diced
2 cloves of garlic, diced
1 24-28 oz jar of diced or pured tomatoes (I like jarred better than canned tomatoes)
1 pound of lean grassfed ground beef
2-3 chorizo sausages, casing removed
1 Tbs of chili powder
2 tsp of cumin
2 tsp of oregano
dash of mustard powder
dash of cinnamon (this will bring all the ingredients together...don't skip it!)
sea salt and pepper to taste
tsp of coconut oil or olive oil
splash of beef or veggie stock or water

Add your ground beef to a big soup pot over medium heat along with the tsp of oil. Start to brown the beef until most of the pink is gone. Add the onions, garlic and spices to the meat. Cook for 2-3 minutes and add the beans, tomatoes, sweet potatoes and chipotle pepper. The chili will be really thick so add a little stock or water if needed as it cooks down. Simmer until the sweet potato is soft, about 30 minutes. Add the chorizo in pieces to the soup. Cook for 5 more minutes until the chorizo is cooked through.

We topped our chili with white cheddar cheese curds and sour cream and it was delicious! There is a hint of spice and cinnamon that really brings together all the flavors.