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 plant-based 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 plant-based 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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