Seedless ONE SWEET® Peppers, Black Bean, and Sweet Potato Chili
4-6Seedless ONE SWEET® Peppers, Black Bean, and Sweet Potato ChiliServes 4-6
1010 Mins 60 Mins 70 Mins
- 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
- 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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