1can white northern beansor 2 cans if you choose to use this to make the soup creamy instead of JOI
1can kidney beans
114 ozcan of crushed tomatoes
1 14 ozcan of chicken stock
1/4cupJOI base OR extra can of white northern beansmentioned above
1 14 ozcan pureed pumpkin
1 tbspdried oregano
drizzle of olive oil
Preheat the oven to 425 degrees Fahrenheit.
Poke the sweet potatoes with a fork all over to create tiny holes. Place on a baking sheet and bake for 45 minutes or until tender.
While those cook, sauté the diced onion and peppers in olive oil for 3 minutes until the onion is translucent.
Then add in the oregano, cumin, and cinnamon to warm them. It should start to smell really good!
Add in the crushed tomatoes, can of chicken stock, can of pumpkin, the kidney beans and 1 can of white beans as well as 2 tsp salt and 2 tsp pepper. Stir to combine.
While that comes to a simmer, in a separate pan brown the ground beef and add in 1 tsp salt, and 1 tsp of cinnamon.
Once that is cooked, drain and add to the chili.
Now if you are using the JOI to make it creamy, go ahead and add that in and stir. If using an extra can of white beans, toss the beans plus the liquid into a blender and blend until smooth. Stir it into the chili.
Taste and season with salt and pepper if necessary.
If serving with the baked sweet potatoes, cut each sweet potato in half. 1/2 sweet potato per serving.
Serve the chili over the sweet potatoes when they are finished baking.
This is just as delicious not served over sweet potatoes. Enjoy in a bowl topped with shredded cheese!