Black Bean Sweet Potato Chili

INGREDIENTS

2	tablespoons olive oil or coconut oil
1	red bell pepper, deseeded and diced
1	medium red onion, diced
4	cloves garlic, minced
1	teaspoon sea salt
1	tablespoon cumin
1	tablespoon chili powder
1	large garnet yam, peeled & cut into 1/2-inch cubes
1	28-oz can of fire roasted crushed tomatoes
	Juice of 1 lime
2	cans black beans, drained & rinsed (or 4 cups freshly cooked)
1	teaspoon Bragg’s Aminos
1	cup chopped Cilantro for garnish (optional)

INSTRUCTIONS

1.

In large pot, heat oil over medium heat and sauté garlic, onion, red pepper & sea salt until soft (about 4-5 min). Add the cumin & chili powder and stir to combine. Cook for another minute. Add chopped sweet potato, tomatoes, black beans, lime juice and Bragg’s. Bring to a simmer, cover and cook for about 10 minutes, or until potatoes are soft. Top with chopped cilantro.