Peel and chop 1 medium-sized sweet potato

Chop or dice 1 medium sweet onion.

Mince 4 garlic cloves like so.

Use 1 28-ounce can of Muir Glen Fire Roasted Tomatoes.

Look at that beautiful rich colour.

Use 1 8-ounce can (about 1 cup) of fire-roasted green chiles.

Drain chiles and chop like so.

Heat 1 tablespoon of olive oil in a large pan over medium-high heat and cook chopped onions for 3 to 5 minutes until they become translucent.

Once onions look like this, add one teaspoon of cayenne pepper and cumin.

Combine minced garlic and cook for 1 minute.

After a minute, add your sweet potato.

Add 2 15-ounce cans of pinto or white beans. Make sure the the beans are thoroughtly drained and rinsed.

Add your fire-roasted tomatoes with juice. Note if you like your chilli on the chunky or thick side, I recommend draining your tomatoes. You can always pour more of the broth later if it’s too dry.

Add chopped green chiles.

Add 2 cups of chicken broth. If you’re a strict vegetarian, feel free to use vegetable stock.

Add 1 tablespoon of balsamic or apple cider vinegar.

Add a drizzle of agave.

Stir gently to combine. Allow it to simmer and then lower heat and cook for 30 minutes with the lid on. You’ll know your chilli is done when your sweet potatoes are soft.

Once your potatoes are soft, add 2 cups of cooked chicken. If you are short for time, I recommend using a store brought rotisserie chicken. We used our leftover chicken to make a yummy chicken salad for lunch the next day.

Just peel off chunks of chicken and add. Heat the chilli for an additional 2 to 3 minutes without the lid.

Now for a bit of taste test. Feel free to add more broth, lime, pepper, agave, etc. Chilli should be both spicy and sweet.

Tada! You just made chilli. Serve warm and enjoy.