Gluten Free Mango Salsa Chili with Sweet Potato Chips

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Serves: 6 servings

INGREDIENTS
2 tablespoons avocado oil or other cooking oil
2 cups carrots, diced
2 small green bell pepper, diced
1 jalapeno, seeded and diced
salt
pepper
garlic powder
dried oregano
1½ tablespoons gluten free taco seasoning
1 cup peach or mango salsa
1 can diced tomatoes
1 can BUSH’S cannelinni beans, rinsed and drained
1 can BUSH’S black or pinto beans, rinsed and drained

DIRECTIONS

Prepare veggies by peeling and dicing carrots into bite sized pieces. Seed and dice green bell peppers and jalapeno. Set aside.

Heat 2 tablespoons avocado oil over medium heat in a skillet. Once oil is hot enough that a drop of water sizzles, add carrots and stir. Reduce heat to slightly below medium. Season with salt and pepper. Cook for 5 minutes, stirring occasionally to avoid burning. Add bell pepper and jalapeno.

Season with more salt and pepper. Lightly season with garlic powder and about ½ teaspoon oregano. Stir and cook 3-5 minutes more or until vegetables are slightly tender.

Remove from heat and scoop into crockpot. Add 1 cup salsa of your choice, diced tomatoes with juice, northern beans, and black or pinto beans. Add 1½ tablespoons taco seasoning. Stir to incorporate all ingredients.

Cover and cook on low heat for 4 hours. Season to taste before serving.

From breezybakes.com