Sweet and Spicy Chili

Bring on the flavors of fall! It has finally cooled off and I've got my new riding boots and sweaters on hand. You can usually find me scouring pumpkin recipes on Pinterest lately, just happy not to be sitting in a pool of sweat. I don't usually complain about the weather since it's something I have no control over, but the first couple weeks of school were totally unbearable! I think I had a religious, sweat lodge-type experience at one point. One more day of it and I was going to invest in some essential oils, turn my classroom into a therapeutic steam room, and start charging admission. For the moment, things are cool, comfortable, and delicious...

Sweet Potato Chili

2 medium sweet potatoes, washed and cubed

1 yellow onion, diced

2 bell peppers, seeded and diced (I used a yellow and an orange)

1 15 oz. can of diced tomatoes, no salt added

1 15 oz. can of black beans, rinsed and drained

1 15 oz. can of kidney beans, rinsed and drained

1 small can of tomato paste

1 T peanut butter

1 T cumin

2 T chili powder

1 T crushed garlic

1 t cinnamon

Salt to taste

1 T olive oil (I used garlic-infused)

2 C water

In a large saucepan, heat the olive oil over medium heat. Add onions and peppers and cook until soft. Add remaining ingredients, saving the water for last. Make sure you have enough water to cover everything. Cover and simmer over low-medium heat until the sweet potatoes can be pierced with a fork. I like mine with a dollop of Greek yogurt and a sprinkle of shredded cheese!