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Preheat oven to 375F.
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Line a baking sheet with unbleached parchment paper.
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Coat peppers and tomatoes with 1/2 tbsp. olive oil, place on baking sheet, and roast until skin browns and puckers.
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Once roasted, place in a metal bowl and cover with saran wrap for several minutes.
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Place a large saucepan over medium heat and add remaining olive oil.
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Add onions, celery, and garlic to pot, stirring to combine.
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Let sweat for 1 minute before adding beef and sweet potatoes. (This is where you would add the beans if using them).
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Add spices and balsamic vinegar and stir thoroughly.
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While simmering, remove skin from tomatoes and peppers.
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Roughly chop peppers and add to a bowl with tomatoes, mixing them together.
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Cover and let sit for 3 minutes before adding tomato paste, red peppers, roasted tomatoes, broth, and sea salt.
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Let simmer as long as possible to develop the richest flavours. I've let it go for 12+ hours. You can transfer it to a crock pot if desired.
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Top with avocado, green onion, and cilantro.
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ENJOY!