2 tbsp. olive oil
1 red onion, diced
1 red bell pepper, diced
4 garlic cloves, minced
2-14 oz. cans diced tomatoes
1-14 oz. can black beans, rinsed and drained
2 cups vegetable broth
2 tbsp. tomato paste
1 medium sweet potato, 1/2 inch diced
2 chipotle chili peppers in adobo sauce, finely diced
2 tbsp. ground cumin
1 tsp. chili powder
salt and pepper to taste
- Heat oil in large stock pot over medium heat. Add onion and bell pepper and sautee until softened, about 5 minutes. Add garlic and continue to sautee until fragrant, about thirty seconds. Add all remaining ingredients, mix well and bring to a simmer.
- Lower heat and allow to simmer, uncovered for at least thirty minutes, adding a bit of water if mixture becomes too thick.
- Ladle into bowls and top with scallions, cilantro or avocado slices.
This is moderately spicy. If you aren’t into heat, just cut back on the chipotle peppers and chili powder.
Original Recipes visit: Chipotle Black Bean and Sweet Potato Chili @ connoisseurusveg.com