Smoky Black Bean and Sweet Potato Chili

1. Sauté Onions

Start by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the chopped onions. Sauté them for about 8 minutes until they become soft and translucent.

2. Add Sweet Potatoes and Garlic

Next, add the diced sweet potatoes and minced garlic to the pot. Sauté these ingredients for another 8-10 minutes until the sweet potatoes start to soften slightly.

3. Incorporate Spices

Once your sweet potatoes are tender, add the chopped chipotle in adobo, chili powder, ground cumin, and smoked paprika. Stir these spices thoroughly into the mixture until they release their fragrant aromas.

4. Mix in Tomatoes, Beans, and Broth

Now, incorporate the canned diced tomatoes, cooked black beans, and vegetable broth into the pot. Stir well and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 30-35 minutes.

5. Season and Serve

Finally, season the chili with salt according to your taste. Allow the chili to sit for a few minutes, letting the flavors deepen and combine fully. Serve the chili warm, garnished with slices of ripe Hass avocado and a sprinkle of chives.