In a large pot or dutch oven, heat oil over medium heat. Add onions, cook until soft and they start to turn brown, about 7-10 minutes.
Add garlic, cook for another minute or so. Add the remaining ingredients and bring to a boil, cover slightly ajar, reduce heat and cook for 30-40 minutes. Stir occasionally.
Chili is ready when sweet potatoes are tender. Add additional water or vegetable broth if chili is too thick for your liking. Serve with avocado, cilantro, and sour cream if desired.
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|Serving Size: 1 Serving (1416g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 55 (12%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 6018.9mg||208 %|
|Potassium 2659.6mg||70 %|
|Total Carbohydrate 94.9g||28 %|
|Dietary Fiber 16.8g||67 %|
|Sugars, other 78g|
|Protein 12.7g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 444
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