- \n
- 2 Tablespoons avocado or coconut oil<\/a><\/li>\n
- 1 medium red onion, chopped<\/li>\n
- 1 green bell pepper, chopped<\/li>\n
- 1 red bell pepper, chopped<\/li>\n
- 1 medium sweet potato, peeled and cubed<\/li>\n
- 2 1\/2-3 cups of butternut, cut into cubes (about 1 small squash)<\/li>\n
- 4 garlic cloves, chopped, or 1 heaping tablespoon of minced garlic<\/li>\n
- 1 tablespoon chilli powder<\/a>
\n![\"\"](\"https:\/\/www.faithful-to-nature.co.za\/blog\/wp-content\/uploads\/Vegetarian-Paleo-Chili-1-1-150x150.jpg\")
<\/h2>\n<\/li>\n- 1 teaspoon ground cumin<\/a><\/li>\n
- 1 teaspoon cayenne pepper<\/a><\/li>\n
- 2 teaspoons unsweetened cocoa powder<\/a><\/li>\n
- 1\/4 teaspoon ground cinnamon<\/a><\/li>\n
- ground sea salt and black pepper<\/li>\n
- 1 28-ounce can diced tomatoes, including the liquid<\/li>\n
- 2 cups vegetable broth<\/a><\/li>\n
- 1\/2 cup chopped fresh cilantro<\/li>\n
- Poached or fried eggs, for serving (optional)<\/li>\n<\/ul>\n
Instructions<\/h2>\n
- \n
- In a Dutch oven or Instant Pot<\/a>, heat the oil to medium-high heat. Add the chopped onion and bell peppers to the pot, and cook, stirring, until the onions become translucent, about 4-5 minutes.<\/li>\n
- Add the rest of the ingredients (except the cilantro and eggs) and stir. Cover and let it simmer, stirring occasionally, for about 30 minutes.<\/li>\n
- Stir in the cilantro. Taste, and add more salt, if needed.<\/li>\n
- Ladle into bowls\u00a0and throw a poached egg on top if you feel so inclined.<\/li>\n<\/ol>\n
Recipe from\u00a0perrysplate.com<\/a><\/p>\n