In a large pot, heat the olive oil over medium high heat.
Add onion, sweet potato, and red pepper. Cook for about 5 minutes, until the onion is softened. Add the garlic and jalapeno and cook for 2 minutes.
Stir in the vegetable broth, diced tomatoes, chickpeas, chili powder, cumin, paprika, and cayenne pepper. Cover the pot and reduce the heat to maintain a gentle simmer. Cook for 40 minutes or until the sweet potatoes are tender and chili has thickened.
Stir in the cilantro and season with salt and pepper, to taste. Garnish with avocado, cilantro, green onions, chips, and any other desired toppings. Serve warm.
Note-this chili will keep in an airtight container in the fridge for up to 4 days. It also freezes well. Cool completely and store in a freezer container. The chili can be frozen for up to 2 months and the recipe can easily be doubled.
Mix stevia, salt and cinnamon in milk and shake to mix thoroughly
Add steel cut oats and shake
Put in refrigerator overnight
In the morning, add your favorite toppings and enjoy!
Think outside the recipe:
For creamier oatmeal, add 1/2-1 tbsp chia seeds before allowing to sit overnight, or some Greek Yogurt after the oats have set overnight (the yogurt seems to inhibit the oats from soaking up the milk). Some topping suggestions: berries, nuts, coconut crisps or shredded coconut.
Crumbled hamburger, cooked (turkey, grass-fed beef, or bison)
Bubbie’s fermented dill relish
Dijon or yellow mustard
Salad dressing of choice
Top with warm burger
Dress the salad and enjoy!
Tips: Try different dressings and toppings to mimic the same flavors you enjoy on a burger. A sun-dried tomato vinaigrette can help approximate ketchup, and a creamy Annie’s Goddess dressing helps to stretch the mustard flavor without over-salting. If these options won’t work for whatever reason, olive oil and vinegar, salt and pepper are remarkably tasty. If you prefer a cheeseburger and you tolerate cheese, top with some shredded, grass- fed cheddar.