Prep time: 20 minutes 

Cook time: 30 minutes 

Difficulty Level: Easy

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1. In a large dutch oven or pot, heat the olive oil over medium-high heat for 1 minute. Add Better Balance Grounds to the pan and cook until browned (about 10 minutes). 
2. Add the chopped onion, bell pepper, sweet potato, celery and a pinch of salt. 
3. Stir to combine and cook until vegetables are slightly browned and onions are translucent (7-10 minutes). 
4. Add the garlic, chili powder, allspice, cumin, smoked paprika and parsley. 
5. Cook until fragrant (about 1 minute). 
6. Add the diced tomatoes and their juices, vegetable broth, cocao powder and soy sauce. Stir to combine and let the chili come to a simmer. 
7. Simmer over medium-high heat for 10-15 minutes until slightly reduced. Stir as needed.
8. Remove the chili from the heat and stir in Better Balance Sour Cream to help thicken your chili. 
9. Season with salt and pepper to taste and enjoy!

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• ½ medium red onion, small diced
• 1/2 large red bell pepper, small diced
• 1 small sweet potato, small diced
• 1 stalk celery, small diced
• 5 cloves garlic, minced 
• 2-3 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin 
• 1 teaspoon dried parsley 
• 1 tbsp soy sauce 
• 1 tbsp cocoa powder, unsweetened  
• 28 ounces diced or whole tomatoes with juices (2 15-oz cans) 
• 2 cups vegetable broth 
• 2 tablespoons apple cider vinegar 
• 3 tablespoons Better Balance sour cream 
• 1 teaspoon agave 
• Salt and pepper to taste. 
• Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream, cheddar cheese, etc.

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