Beyond Meat Chili with Sweet Potatoes

1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and translucent.

2.Stir in the garlic, sweet potato, and red bell pepper. Cook for another 3-4 minutes, stirring occasionally, until the vegetables begin to soften.

3.Add the Beyond Meat to the pot. Cook, breaking it up with a spatula, for 3-4 minutes until lightly browned.

4.Sprinkle in the chili powder, cumin, smoked paprika, coriander, oregano, cayenne pepper (if using), salt, and black pepper. Stir well to coat the mixture with the spices and cook for 1 minute until fragrant.

5.Add the black beans, kidney beans, crushed tomatoes, vegetable broth, and tomato paste. Stir to combine, then bring the mixture to a simmer.

6.Reduce the heat to medium-low, cover, and simmer for 10-12 minutes, or until the sweet potatoes are tender and the chili has thickened. Stir occasionally to prevent sticking.

7.Taste and adjust seasoning as needed. Stir in the maple syrup (if using) and lime juice.

8.Ladle the chili into bowls and garnish with chopped cilantro, sliced green onions, and diced avocado. Serve hot.