Sweet Potato and Veggie Chili

Serve with fresh corn muffins from the Ingles bakery!

Serves: 4-6

Ingredients

• 2 tbsp. Laura Lynn olive oil
• 1/2 onion, chopped
• 1 green pepper, chopped
• 1 apple, chopped
• 2 sweet potatoes, peeled and diced
• garlic, to taste
• 2 jalapeños, chopped
• 1 (15.5 oz.) can Laura Lynn black beans
• 1 (15.5 oz.) can Laura Lynn garbanzo beans
• 1 (14.5 oz.) can Laura Lynn diced tomatoes
• 1 (13.5 oz.) can Laura Lynn coconut milk
• 2 cups Laura Lynn vegetable broth
• 1 packet Laura Lynn chili seasoning mix

Garnishes (Optional)

• Greek yogurt
• fresh cilantro
• green onions or chives, sliced
• apples, chopped

Instructions

1. Heat olive oil in a Dutch oven, over medium heat, and then add your onion, green pepper, and jalapeños, sautéing until translucent (about 7 minutes)*
2. Add apples, sweet potatoes, garlic, and the Laura Lynn seasoning packet. Make sure to give the ingredients a good stir to combine.
3. Add black beans, garbanzo beans, diced tomatoes, coconut milk, and vegetable broth - stir. Bring to a boil for about 5 minutes and then reduce to a simmer for at least 45 minutes before serving.
4. Serve this hearty dish up with a dollop of Greek yogurt (in place of sour cream) and garnish with fresh cilantro, green onions, apples and/ or chives.
5. *Need meat in your chili? Add it to the pot in step 1 and allow to fully cook before moving to step 2.