Ingredients :
- For the chili seasoning:
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1-2 teaspoons chipotle chili powder
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper
- For the chili:
- 2 tablespoons olive oil
- 1 onion chopped
- 1 bell pepper stemmed, seeded, and chopped
- 1 carrot peeled and chopped
- 1 celery rib chopped
- 8 cloves garlic minced
- 2 pounds sweet potatoes peeled and cut into 1-inch cubes
- 2 cans black beans drained and rinsed
- 1 can tomato purée
- 2 cans fire-roasted diced tomatoes with green chiles undrained
- 2 cups water or vegetable broth
- 1 bay leaf
- To serve:
- avocados peeled, pitted, and diced
- minced fresh cilantro
- scallions thinly sliced
Directions :
- To make the homemade chili seasoning, in a small bowl, whisk together chili powder, cumin, oregano, thyme, chipotle chili powder (if using), coriander, ½ teaspoon salt, and ¼ teaspoon pepper.
- In a large stock pot or Dutch oven over medium-high heat, heat olive oil until shimmering. Add onions, bell pepper, and chili seasoning. Cook until vegetables have softened, about 7 to 10 minutes.
- Stir in garlic until fragrant, about 30 seconds. Stir in sweet potatoes, black beans, tomato puree, diced tomatoes and their juice, water, and the bay leaf. Bring to a simmer, cover, and cook until the sweet potatoes are tender and starting to break down, about 30 minutes.
- Remove lid and continue to simmer until slightly thickened, about 30 minutes longer. Simmer longer for a thicker sauce. Remove the bay leaf and season to taste with salt and pepper. Serve with diced avocado, minced cilantro, and thinly-sliced scallions or your favorite toppings.
