Smoky Chipotle Black Bean and Sweet Potato Chili

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes, 14.5 ounces
• 2 cups vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 2 chipotle peppers in adobo sauce, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and bell pepper, cooking until fragrant.
3. 3 Add sweet potatoes, black beans, diced tomatoes, vegetable broth, tomato paste, cumin, chili powder, smoked paprika, and chipotle peppers.
4. 4 Bring to a boil, then reduce heat and simmer for 30-40 minutes, until sweet potatoes are tender.
5. 5 Season with salt and pepper to taste.
6. 6 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot
• Wooden spoon

Variations

• Add a can of kidney beans for extra heartiness.
• Stir in a splash of lime juice before serving for a zesty twist.

Substitutions

• Substitute vegetable broth with chicken broth for a non-vegetarian version.
• If chipotle peppers are too spicy, use mild green chiles instead.

Pairings

• Cornbread
• Avocado slices
• Shredded cheese

Nutrition

Tips

• For an even smokier flavor, add more chipotle peppers to taste.
• This chili tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a dollop of sour cream and a sprinkle of shredded cheddar cheese.
• Pair with cornbread for a complete meal.

FAQ