Smoky chipotle peppers, savory black beans, and tender sweet potatoes simmered in a spicy tomato sauce go into this incredibly flavorful vegan sweet potato chili.
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 1 medium red bell pepper, diced
- 4 garlic cloves, minced
- 2 (14 ounce) cans diced tomatoes
- 1 medium sweet potato, diced (½ inch)
- 1 (14 ounce) can black beans, rinsed and drained
- 1-2 cups vegetable broth
- 2 tablespoons tomato paste
- 2 chipotle chili peppers in adobo sauce, finely diced
- 2 tablespoons ground cumin
- 1 teaspoon chili powder, plus more to taste
- Salt and pepper to taste
-
Heat the oil in a large stock pot over medium heat.
-
Add the onion and bell pepper and sauté until softened, about 5 minutes.
-
Add the garlic and continue to sauté until fragrant, about thirty seconds.
-
Add the tomatoes, beans, sweet potato, 1 cup of broth, tomato paste, chipotle peppers, cumin, and chili powder.
-
Lower the heat and allow the mixture to simmer, uncovered, for at least 20 minutes, adding additional broth if it becomes too thick.
-
Remove the chili from heat and season with salt and pepper to taste. Adjust any other seasonings to your liking.
-
Ladle into bowls and top with scallions, cilantro or avocado slices. Serve.
This is moderately spicy. If you aren't into heat, just cut back on the chipotle peppers and chili powder.