• 2 Carrots, diced
• 1 Yellow Onion, diced
• 1 Sweet Potato, diced
• 1 lb Cranberry Beans
• 2 Cloves Garlic, roughly chopped
• 8 cups Stock or Water
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 can Crushed Tomatoes
• Olive Oil
• Sea Salt and Pepper

Soak the beans in a large bowl of water for at least 6 hours or overnight; then drain. 
Heat the olive oil over medium-low heat in a large pot and add the onion, garlic carrots and sweet potato. Cook until vegetables have softened and the onions are tender and translucent, about 8 minutes. Add the beans to the pot along with the crushed tomatoes and stock or water. Season with sea salt, pepper, cumin and chili powder. Lower the heat and simmer partially covered for 1 hour, or until the beans are meltingly tender. At this point, you can  take a cup or two of beans out of the pot and purée them until smooth, then add them back in. It will add some body to the chili. You can also mash them with a potato masher. Season with sea salt and pepper, to taste, divide between bowls and garnish diced avocado.