Ingredients:

• 1 box kidney or black beans
• 1 white onion – chopped
• 1 red bell pepper
• 1 small purple sweet potato – small dice
  (or half regular sweet potato)
  • You can always omit the
    potato for an even quicker chili!
• small handful of cilantro or green onion minced
• 2 TBS organic Ketchup
• 2 TBS organic BBQ Sauce
• 3 TBS Chili powder
• 1 TBS garlic powder
• 1/4 tsp salt
• 1/4 C water

Instructions:

1. Start pan on medium-high heat. Add REFINED coconut oil (the only oil you should cook with, unless you’re buying Avocado oil which can be pricey).
2. Add sweet potato first, as it will take the longest to cook. Make sure your potatoes are diced really small so they will cook quickly. This is what will ensure your chili is a 10 minute chili (or at most 15 minute). Sauté for about 3-5 minutes and then add a little bit of water to steam the potatoes. I know water and oil don’t mix! So put a lid on it immediately.
3. Add in onion and sauté for another minute or so.
4.  Add in remaining ingredients except for cilantro and water and sauté until liquid is reduced to a thick sauce which should only be another couple of minutes. Water should be drizzled in only enough so the ingredients don’t stick to the bottom of the pan.
5. Finish by turning off heat and stirring in cilantro or green onion.

This recipe is great to have on hand because it’s so versatile. You can use it to make chili cheese fries, a chili dog with Field Roast Frankfurter, Nachos with your favorite organic chips and cheese sauce, or as is and topped with sour cream!

For a meaty chili add 1 link of Field Roast Italian Sausage, crumbled.

Omit sweet potatoes for an even QUICKER chili!