• Before starting, wash and dry all produce.
• In a 1200 watt microwave, cook sweet potatoes directly in the bag for 6-7 min, until tender.
• Set aside for 2-3 min to cool slightly, before handling. (NOTE: Be careful, sweet potatoes will be hot!) 
• Meanwhile, peel, halve, then cut onion into 1/4-inch slices.
• Peel, then mince or grate garlic.

• Heat a large pot over medium-high.
• When the pot is hot, add 1 1/2 tbsp (3 tbsp) oil, then garlic, onions, beef and Southwest Spice Blend. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Season with salt and pepper.

• To the same pot, add beans with their liquid, crushed tomatoes and stock power. Stir to combine, then bring mixture to a boil.
• Once boiling, cook for 3-5 min, scraping up any brown bits from the bottom of the pan, until chili is slightly thickened. Season with salt and pepper.
• Meanwhile, using a spoon, scrape sweet potato from its skin, gently breaking into bite-sized pieces. Discard skin and transfer sweet potato pieces to the pot with chili. Stir to combine.

• Divide chili between bowls.
• Sprinkle feta over top.

If you've opted to get beef, cook in the same way the recipe instructs you to cook chicken.**