Description
Hearty, flavorful, complex, and satisfying. A vegetarian, homemade, easy chili recipe packed with veggies.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Onion, Peeled And Chopped
- 1 teaspoon Cumin
- 1 Red Bell Pepper, Deseeded And Chopped Into 1-inch Pieces
- 1 Poblano Pepper, Deseeded And Chopped
- 2 Chipotle Peppers In Adobo
- 2 cups Vegetable Broth
- 1 can (28 Oz. Size) Diced Tomatoes
- 3 cups Cooked Or Canned Black Beans
- 2 Medium Sweet Potatoes, Cubed And Roasted
- 2 Tablespoons Adobo Sauce From Chipotle Peppers
- 1 Avocado, Cut Into 1-inch Pieces
- Chopped Cilantro, Shredded Cheddar Cheese For Garnish
- Lime Wedges, To Serve
Preparation
Ensure the beans and sweet potatoes are cooked before beginning. Prepare peppers (bell and poblano) by slicing them in half, removing the seeds, and then chopping them into 1-inch pieces. Roughly chop the chipotle peppers.
Heat olive oil in a large saucepan or Dutch oven over medium-low heat. Add onion and cook until it begins to soften, about 5 minutes. Add cumin and cook about 1 minute, then add peppers (save the adobo sauce until the end) and cook vegetables another 5 minutes.
Add vegetable broth, diced tomatoes, and black beans. Continue to simmer until beans and tomatoes are heated through and soft and much of the liquid has reduced. Finally, stir in sweet potatoes and adobo sauce and simmer about 3 minutes. If needed, add additional vegetable broth to thin the chili; it should be thick but spoonable.
Serve by spooning into soup bowls. Top with avocado pieces, chopped cilantro, a hearty sprinkling of cheddar cheese, and a squirt of lime juice.
