Peanut Butter Chili with Pinto Beans

Ingredients

1 tablespoon extra virgin olive oil

1 large yellow onion, diced

1 red bell pepper, diced

1 tablespoon sweet paprika

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon ground mustard

1 teaspoon ground cumin

1 teaspoon cumin seeds

1 teaspoon dried basil

1 teaspoon turmeric

1 tablespoon tomato paste

1 28-ounce can whole tomatoes with their juices

3 cups pinto beans, soaked overnight (OR 3 14-ounce cans of pinto beans, drained and rinsed)

1 large sweet potato, diced

1 cup smooth peanut butter

6 cups low-sodium vegetable stock

1 tablespoon Worcestershire sauce

Handfuls of fresh basil and cilantro, chopped

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

Optional toppings: avocado, radishes, cilantro, toasted peanuts