Smoky Chipotle Vegan Chili

Ingredients

• Olive oil2 tbsp
• Yellow onion, chopped1 large
• Red bell pepper, chopped1
• Garlic, minced4 cloves
• Chipotle peppers in adobo sauce, minced2-3 peppers + 1 tbsp sauce
• Chili powder2 tbsp
• Cumin1 tbsp
• Cocoa powder (unsweetened)1 tsp
• Diced tomatoes, undrained1 can (28 oz)
• Black beans, rinsed and drained1 can (15 oz)
• Pinto beans, rinsed and drained1 can (15 oz)
• Sweet potato, peeled and diced1 medium
• Vegetable broth3 cups
• Saltto taste
• Black pepperto taste
• Fresh cilantro, chopped (for garnish)1/4 cup
• Lime wedges (for serving)optional
• Vegan crema (for garnish)optional

Steps

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and red bell pepper and cook until softened, about 7-8 minutes.

2. 2

   Add garlic, minced chipotle peppers and adobo sauce, chili powder, cumin, and cocoa powder. Cook for 1 minute until fragrant.

3. 3

   Stir in diced tomatoes, black beans, pinto beans, diced sweet potato, and vegetable broth. Bring to a simmer.

4. 4

   Reduce heat to low, cover, and simmer for at least 45 minutes, or until sweet potatoes are tender and flavors have melded, stirring occasionally.

5. 5

   Season with salt and black pepper to taste.

6. 6

   Serve hot, garnished with fresh cilantro, a lime wedge, and vegan crema if desired.