Vegetarian Sweet Potato Chili
2 tablespoons olive oil
1 medium onion, chopped
1 rib of celery chopped
2 cloves garlic, chipped
2 teaspoons chili powder
1 teaspoon apple cider vinegar
2 14-oz. cans diced tomatoes
4 cups vegetable broth
2 cups cubed sweet potatoes
2 cans of beans of your choice
a good squeeze of lime
chopped green onion
tortilla strips - toast 10-15 minutes in the oven
toasted chiles - toast 1-2 minutes in a 350 oven (or until they curl up)
toasted pumpkin seeds
diced avocado w/ a squeeze of lime
sour cream or savory cashew cream
Heat oil in a medium-large pot over medium heat. Add the onion, garlic, celery and a few pinches of salt and cook until translucent (5 minutes or so).
Add chili powder and stir. Cook until fragrant (about 30 seconds), then add the vinegar, followed by the tomatoes. Stir, then add the broth and the sweet potato cubes and beans.
Simmer on low heat until the sweet potatoes are tender (about 20-30 minutes).
Add a good squeeze of lime. Taste and adjust seasonings - adding more salt and pepper as needed.
Serve topped with greeen onion, crunchy tortilla strips, toasted chiles, diced avocado, sour cream and extra lime slices.