Seedless ONE SWEET® Peppers, Black Bean, and Sweet Potato Chili

Serves

4-6

Prep Mins

10

Cooking Mins

60

Ingredients

  • ¼ cup vegetable or grapeseed oil
  • 1 red onion, chopped
  • Kosher salt 
  • 5-6 garlic cloves, grated or finely chopped
  • 1 Tbsp. light brown sugar
  • 2 tsp. chili powder
  • 1 tsp. ground coriander 
  • 1 tsp. smoked paprika
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • ¾ cup vegetable stock
  • 1-2 canned chipotles in adobo sauce, finely chopped (+ 2 Tbsp. adobo sauce)
  • 1-½ cups One Sweet Peppers Seedless, cut in ½” pieces
  • 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

Directions

  • 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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