1 sweet potato, peeled and cut into small cubes
1 yam, peeled and cut into small cubes
2 cloves garlic, chopped
1 bunch of kale, chopped
2 stalks of celery, chopped
1 large carrot, chopped
1 green pepper, diced
1 red pepper, diced
1 large white onion, chopped
1 cup of mushrooms, chopped
1 small zucchini, chopped
1 32 oz container of veggie broth (low sodium, if possible)
1 28 oz can of crushed tomatoes
1 16 oz can no salt added diced tomatoes
1 can of tomato paste (no salt added, if possible)
1 cup split red lentils
1 can black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
1 tsp cinnamon
¼ tsp nutmeg
1 tsp thyme
2 tsp cumin
1 tsp basil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cayenne pepper
Microwave cubed sweet potato and yam on high for 2-3 minutes. Add all ingredients to the slow cooker, with spices last. Mix well. Cover the return the lid to the slow cooker and cook chili on high for 4-6 hours (stir every hour or so). Serve hot with your choice of toppings (salsa, greek yogurt, shredded cheese, extra cilantro, Fritos…whatever you like!).