Fiery Red Bean Chili

Harissa, a North African chili paste, adds a nice depth of flavor and warmth to this chili, while the sweet potatoes compliment the spiciness.  I've named this "fiery" after the deep red color from the harissa, not because it is that spicy.

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
5 cloves garlic, finely minced
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 1/2 cups cooked black beans (or one 15-ounce can, rinsed and drained)
1 1/2 cups cooked kidney beans (or one 15-ounce can, rinsed and drained)
1 cup sweet potato, cut into 1/2" pieces
One 15-ounce can fire roasted chopped tomatoes 
2 tablespoons harissa
8 cups vegetable stock
2 cups cooked farro
chopped scallions for garnish

Heat oil in large soup pot.  Add onions, carrots and celery; cook until softened, about 5-6 minutes.  Add garlic, chili powder, cumin, oregano, and coriander.  Cook until fragrant, about 1 minute.  Add black beans, kidney beans, sweet potatoes, tomatoes, harissa, and stock; bring to a boil, then lower heat to medium-low and cook, covered, for 15-20 minutes until the sweet potatoes are tender.  Add farro and cook another 10 minutes.  Season to taste with salt and pepper.  Top with chopped scallions and serve.

This printable recipe is from Jeanette's Healthy Living.