2 large sweet potatoes, peeled and cut into 1” pieces
(2) 15-oz. cans black beans, drained
(1) 28-oz. can crushed or diced fire-roasted tomatoes
1 cup fresh or frozen corn, for topping
1 avocado, sliced, for topping
½ red onion, thinly sliced, for topping
Fresh cilantro, for topping
1 lime, cut into wedges, for topping
In a large heavy-bottomed pot (i.e. Dutch oven), add the oil over medium-high heat. Add the onion, season to taste with Kosher salt, and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.
Add the brown sugar, chili powder, ground coriander, smoked paprika, garlic powder, onion powder, and vegetable stock. Stir and bring to a simmer. Add the chopped chipotles and adobo sauce, One Sweet Peppers, sweet potatoes, black beans, and fire-roasted tomatoes. Season with an additional 2 tsp. of Kosher salt. Stir in 1-½ cups water and bring to a boil.
Once the chili comes to a boil, reduce the heat to low and simmer. Cover the pot and cook until the sweet potatoes are tender, about 30 to 45 minutes.
To serve, top with avocado, corn, red onion, cilantro, and a squeeze of fresh lime.
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