• 1/4 cup water, plus more as needed (or sub half this amount in avocado or coconut oil)
• 1 medium white or yellow onion, diced (~ 2 cups or 120 g)
• 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 12 g)
• 1 small jalapeño or serrano pepper, diced with seeds (remove seeds or omit pepper for less heat)
• 1 large red bell pepper, diced (~1.5 cups or 164 g)
• 1/4 tsp each sea salt and black pepper (plus more to taste // omit or reduce salt if your chili powder already contains it)
• 1 medium sweet potato, peeled and cubed (or sub another bell pepper or vegetable of choice, such as zucchini // ~2 ½ cups)
• 3 Tbsp chili powder blend (NOT chili flakes or cayenne pepper // reduce for less heat)
• 2 Tbsp ground cumin
• 1 Tbsp smoked paprika
• 2 ounce cans diced fire-roasted or plain tomatoes
• 2 Tbsp tomato paste
• 2 ounce cans kidney beans (mostly drained)
• 1 ounce can black beans (mostly drained)
• 1 ½ - 2 cups vegetable broth (or water)
• 1 Tbsp coconut sugar (or maple syrup // helps balance flavors)

FOR SERVING optional

• DIY Chili “Cheese” Fritos or Tortilla Chips
• rice or Quinoa
• fresh chopped cilantro
• avocado
• Dairy-free sour cream or plain yogurt
• hot sauce