Ingredients
- 1 Tbsp. canola oil or olive oil
- 1 large onion (small diced)
- 4 cups sweet potato, unpeeled (diced into 3/4-inch cubes)
- 3-4 cloves garlic (minced)
- 1 can chipotle pepper in adobo (chopped finely)
- 1 Tbsp. ground cumin
- 1/2 tsp. smoked paprika
- 1/2 tsp, black pepper
- 1 Tbsp. ground chili powder
Instructions
- Heat oil in a Dutch oven or a large pot. Sauté onion for a few minutes, then add sweet potato and garlic. Keep sautéing until the onions are translucent, about 8-10 minutes.
- Add chipotle in adobo, cumin, chili powder, paprika and black pepper. Heat until the spices are very fragrant. Add tomatoes, beans and 1 cup vegetable broth.
- When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minutes, or until the sweet potatoes are tender. Season to taste with salt. Add remaining stock or water if needed to achieve desired consistency.
- Allow chili to rest about 20 minutes so the flavors can meld.
- To serve, top bowl with fresh avocado slices and green onions.
Video
Notes
Try subbing butternut or acorn squash for sweet potato.
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