Ingredients

• 1 medium onion, finely chopped
• 3 stalks organic celery, chopped
• 2 red or yellow bell peppers, chopped
• 3 garlic cloves, chopped
• 2 medium white or regular sweet potatoes, peeled and chopped
• 2 small zucchini, chopped
• 2 tsp. salt
• 3 T or more chili powder
• 2 T ground cumin
• 1 T dried oregano
• 1 T sweet paprika
• 2 tsp. ground cinnamon
• ground pepper to taste
• 2 14.5 oz cans chopped tomatoes with juice
• 3 cans mixed beans (I used black beans, chickpeas, and kidney beans), rinsed and drained
• 2 cups vegetable broth
• baby spinach, for serving (optional)
• avocado, for serving (optional)

1. In a large pot, saute onion, garlic, celery, peppers, zucchini. I used a bit of broth while sauteeing but you can use a little olive oil too. Add salt and ground pepper and saute until softer and getting translucent. 
2. Add spices to pot and stir for 1 minute. 
3. Add sweet potatoes, beans, tomatoes, broth and bring to a simmer. 
4. Simmer for 30 minutes until potatoes are soft but not mushy. Taste for seasoning and add more chili powder or spices, salt and pepper.