Sweet Potato and Bean Chili

1. Turn oven on to 375°F and line a baking sheet with foil. Stack tortillas, cut in half, then into 1/4 inch strips. Toss tortilla strips on baking sheet with 1 tbsp. oil and season to taste with salt. Place baking sheet in oven for 1315 minutes, or until golden and crispy. Monitor closely to prevent burning.

2. Meanwhile, cut bell pepper in half, remove stem and seeds and dice into 1/2 inch pieces. Peel sweet potato and cut into 1/2 inch cube. Pick and chop cilantro leaves. Zest and cut lime in half. Chop garlic. Cut avocado in half and remove pit. Dice into 1/2 inch pieces and scoop flesh out with a large spoon. Trim ends, peel and dice onion into 3/4 inch pieces. Cut jalapeno in half, remove stem and seeds and finely chop. Wash hands with hot, soapy water. Drain and rinse cannellini beans in a sieve.

3. Heat 2 tbsp. oil in a large wide saucepan over medium-high. Add sweet potato, bell pepper and onion. Cook for 57 minutes, stirring occasionally, until becoming tender. Season to taste with salt and pepper.

4. Stir in jalapeno to taste, garlic and spice blend. Cook for 1 minute, until fragrant. Add cannellini beans, fire-roasted tomatoes, crumbled stock cube, 1½ cups water and lime zest to taste. Reduce heat to medium and cook for 810 minutes, or until sweet potato is tender. If necessary, cover with a lid to prevent splashing. Season to taste with salt and pepper.

5. Divide chili into serving bowls. Garnish with cilantro, avocado and a squeeze of lime to taste. Top with tortilla strips. Enjoy!