Ingredients

The following ingredients have 6 Servings
  • 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 (1/2 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

Instruction

  • 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.