Black Bean Sweet Potato and Wild Rice Chili

Servings: 10

3 cups Black Beans, cooked, reserve some liquid

4 cups Vegetable Stock

3 cups Tomatoes, cut in large chunks

2 large onions, diced

1 cup diced red, yellow, orange and or green Bell Pepper, diced

3 Sweet Potatoes, cubed (about 3 cups)

4 stalks Celery, diced

2 Poblano Peppers, diced

4 Garlic Cloves, minced

2 teaspoons Oregano, dried

4 tablespoons California Chili Powder

2 tablespoon Smoked Chipotle Powder

2 tablespoons Cumin powder

1½ cups Wild Rice, uncooked

1 tablespoon Olive Oil

1 teaspoon Sea Salt

1 teaspoon Black Pepper

4 cups water, or as needed

Cilantro leaves (optional)

Avocado, diced (optional)

Heat olive oil in a 8 quart stock pot and sauté the chili powders and cumin, add the onions, celery, poblano and bell peppers, and garlic; cook about 5 minutes.  Add the cubed sweet potato, wild rice, oregano, tomatoes, and vegetable broth, along with 4 cups of water.  

Cover and cook on a low simmer for 1 hour, stirring occasionally, add water if necessary to keep the consistency of chili; the wild rice will soak up a lot of liquid.  Add the cooked beans with their liquid and simmer additional 1-2 hours. Season with Salt and Pepper.  When you serve, top each bowl with cilantro and avocado.