It is snowy and cold outside, but spicy and warm inside this bowl of chili.

Slow cooked chili during a snow storm is just what the doctor ordered. No meat needed and plenty of spice to go around!

Ingredients:

• 28 oz. can diced tomatoes
• 2 medium sweet potatoes
• 1 bell pepper
• 2 cups mushrooms
• 1 cup corn
• 1 cup carrots
• 4-5 stalks celery
• 2 cups chopped spinach
• 1 tbs. coconut oil
• 2 tbs olive oil
• 2 cloves garlic
• 1 can black beans
• 1 can kidney beans
• salt, pepper to taste
• cayenne pepper, curry powder, chili powder, red pepper flakes, onion powder ( 1-2 tbs. or more to your liking) 

Instructions:

• In large pot or slow cooker on low add olive oil and diced garlic cloves.
• Dice sweet potato and add to cooker.
• Roughly chop the carrots, mushrooms, celery, and pepper and add to cooker.
• Add in coconut oil, diced tomatoes, corn, spinach and beans. Stir to combine and add in seasonings. 
• Cook on low for 2-3 hours mixing occasionally. 

*I like to eat with a side of plantain chips and freshly squeezed lime.