• 2 Tbsp. olive oil
• 2 white onions, chopped
• 2 garlic cloves, chopped or 2 tsp. garlic powder
• 1 bag (1 lb) frozen broccoli, carrot and cauliflower
• 2 cans beans (15.5 ounce each) black, pinto or kidney
• 2 cans (14.5 ounce each) diced tomatoes, unsalted
• 1 can (8 ounce) tomato sauce, unsalted
• 2 Tbsp. chili powder, 3 tsp. cumin
• 6 sweet potatoes, cooked

1. Heat olive oil In a large pot over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are soft.
2. Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring often, until vegetables are crisp-tender.
3. Slice cooked potato in half and stuff with 1 1/2 cup of chili.
4. Serve and Enjoy!