Ingredients

• 1 Tbsp Olive Oil
• 1 peeled and small diced Yellow Onion
• 1 seeded and small diced Red Bell Pepper
• 1 seeded and small diced Green Bell Pepper
• 1 seeded and small diced Jalapeño
• 2 peeled and medium diced Sweet Potatoes
• 15 oz Garbanzo Beans cooked and drained
• 15 oz Red Kidney Beans cooked and drained
• 15 oz Light Kidney Beans cooked and drained
• 15 oz Black Beans cooked and drained
• 2 28 oz cans Diced Tomatoes in Juice
• 4 cups vegetable stock
• 2 Tbsp Ground Cumin
• 2 Tbsp Chili Powder
• 1 Tbsp dry Oregano
• 1 cup Quinoa
• 1 cup Lentils
• 1 Tbsp Unsweetened Cocoa Powder
• 1 tsp Ground Cinnamon
• 1 bunch trimmed and sliced Kale
• Kosher salt and fresh cracked pepper to taste
• sliced Green Onions

Instructions

1. In a large 2 gallon pot over medium-high heat with 1 tablespoon of olive oil, add in the onions and peppers and sauté for 5 to 6 minutes or until lightly browned and tender.
2. Next, add in the sweet potatoes, beans, tomatoes, vegetable stock, cumin, chili powder, oregano, quinoa and lentils and stir, and simmer over low heat for 1 hour.
3. Finish the chili with the cocoa powder, cinnamon, kale, and salt and pepper.
4. Serve with sliced green onions.