4 cups sweet potato, diced into 3/4-inch cubes (unpeeled)
3-4 cloves garlic, minced
1 chipotle pepper from can of chipotle in adobo, chopped finely
1 tablespoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 tablespoon ground chili powder
1. Heat oil in a Dutch oven or a large pot. Sauté onion for a few minutes, then add sweet potato and garlic. Keep sautéing until the onions are translucent, about 8-10 minutes.
2. Add chipotle in adobo, cumin, chili powder, paprika and black pepper. Heat until the spices are very fragrant. Add tomatoes, beans and 1 cup vegetable broth.
3. When broth is bubbling, reduce to a simmer and cook for approximately 30-35 minutes, or until the sweet potatoes are tender. Season to taste with salt. Add remaining stock or water if needed to achieve desired consistency.
4. Allow chili to rest about 20 minutes so the flavors can meld.
To serve, top bowl with fresh avocado slices and green onions.
Try subbing butternut or acorn squash for sweet potato.
TOOLS AND EQUIPMENT
Knife, cutting board, soup/stock pot, spoon, measuring cups/spoons, can opener