chipotle–sweet potato chili

prep: 15 MINUTES | cook: 40 MINUTES | total: 55 MINUTES | serves 4

Chipotles in adobo sauce is one of my favorite secret weapons in the kitchen because they add the most amazing smokiness to a dish without a ton of spice. You can find them in just about every grocery store. I especially love adding them to chili because the smokiness rounds out the flavor and makes the stew taste that much more robust. Plus, the combination of chipotle and sweet potato is super tasty. I put out a big pot of this chili on game days with all the toppings, including, of course, avocado. I don’t mention to anyone that it’s completely healthy, but that hasn’t seemed to make any difference! I highly recommend making a double batch because it freezes really nicely.

2 tablespoons extra-virgin olive oil

1 large sweet potato, peeled and diced

1 medium red onion, diced

1 red bell pepper, cored, seeded, and diced

3 garlic cloves, minced

2 (15-ounce) cans black beans, drained and rinsed

1 (15-ounce) can diced tomatoes with juices

1¾ cups vegetable broth

1 medium chipotle pepper in adobo sauce, chopped, plus 2 teaspoons of the adobo sauce

1½ tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon kosher salt

Optional toppings: diced avocado, sliced scallions, chopped fresh cilantro, shredded cheese (cheddar, Mexican blend, Monterey Jack, or pepper Jack work well), crumbled queso fresco, plain Greek yogurt or sour cream, tortilla chips

1 In a large pot, heat the olive oil over medium-high heat. Add the sweet potato, onion, and red pepper and cook for 5 minutes, until the onion is softened. Add the garlic and cook for 2 minutes.

2 Stir in the black beans, tomatoes, broth, chipotle and adobo sauce, chili powder, cumin, and salt. Cover the pot and reduce the heat to low. Simmer for 30 minutes, until the sweet potato is soft and cooked through. Taste the chili and season with additional salt, if desired. Ladle into bowls and top with all the toppings!

NOTE: Since you won’t need the entire can of chipotles in adobo sauce, stash any leftovers in the freezer for up to 2 months.