Vegetarian Sweet Potato Chili

   Meatless Monday's got you feeling moody over no meat? Worry not, this vegetarian chili recipe packs a healthy fiber and protein punch that will last you right into Tuesday. This recipe is my go to favorite during a busy week as I can just throw it into the Crock Pot and let that baby work it's slow cooking magic. I typically make it with shredded chicken, but in favor of meatless Monday's and an overall want for eating less meat in general, I decided to use some starchy organic sweet potatoes instead. And once again, my taste buds knew they had another tasty meal coming their way.

   In this recipe you will find that it incorporates what every good chili recipe has: HEAT. This chili is not for you bland boring types. I always kick things up a notch with cayenne, red pepper flakes, and chili powder in nasal passage clearing doses. So if you can't handle the heat, don't bother making this recipe as I can't vouch for the flavor otherwise. However I can guarantee that you won't miss the meat with this recipe. You may even like it a whole lot better.

Recipe:

1 can Eden Organic Black Beans, with liquid
1 can Eden Organic Navy Beans, with liquid
1 cup Frozen Organic Sweet Corn
1 bunch green onions, chopped both white and green parts
16oz Organic Grape Tomatoes, whole
3 Medium Organic Sweet Potatoes, peeled and chopped into small chunks
3 Tablespoons Organic Raw Unfiltered Braggs Apple Cider Vinegar
1/2 Tablespoon Cayenne Pepper
1 Tablespoon Red Pepper Flakes
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 Teaspoon Garlic Salt
1 Tablespoon Chia Seeds
1 cup water
1/2 cup Olivia's Organics Baby Arugula to garnish
 1 Tablespoon Goat Cheese Feta Crumbles
Add above ingredients to your Crock Pot and cook on high for four hours. Top with Baby Arugula and Goat Cheese Feta Crumbles.