The flavors of a rich chili inspired this dish. Using sweet potato and roasted poblano peppers added to the depth of flavor.
It isn’t too warm for soup!
Red Kidney Beans
Salt and Pepper
1. Sautee onions and garlic. Add cumin and chili powder.
2. Add carrots, celery, peppers then add remaining vegetables, then beans and potato.
3. Add water to cover veggies in the pot, add salt and pepper then bring to a boil and turn off heat when the sweet potatoes are cooked through.
Serve hot or warm as is or with crusty bread.