Chipotle Sweet Potato Chili

A spicy vegan chili that is absolutely packed with flavor!

Ingredients

1-2 Tbsp olive oil

1 large sweet potato, diced

1 medium yellow or white onion, diced

1 4 oz. can diced green chiles

1/2 of a 10 oz. can of chipotles in adobo, chopped

1 32 oz. can of crushed tomatoes

1 15 oz. can of black beans, drained and rinsed

1 15 oz. can of Great Northern beans, drained and rinsed

1-2 oz. your favorite salsa or hot sauce (I used a container of salsa roja from Algonquin Mexican Restaurant leftover from dinner with my family....use what you've got!)

2 Tbsp medium chile powder

1 tsp salt (additional to taste)

1 tsp garlic powder

1 tsp cumin

Juice from 1/2 lime

Avocado, sliced for garnish

Directions

1. Warm a large dutch oven or pot (you'll want a lid for later) over medium heat. Add olive oil, sweet potato, onion, and a couple pinches of salt. Toss vegetables in oil and salt, sweat until the onions start to become translucent, approx. 6-8 minutes.

2. Add the diced green and chipotle in adobo chiles, stir and cook the vegetable mixture for an additional 1-2 minutes.

3. Add crushed tomatoes, salsa, chile powder, salt, garlic powder, and cumin. Stir to incorporate and allow mixture to warm until it begins to bubble.

4. Bring heat to low, then mix in the black and Great Northern beans.

5. Simmer on low heat for about 20-30 min. *If you're in a time crunch, this step is optional, but I highly recommend giving it that time on the low heat to really let the flavor develop!*

6. Remove from heat, stir in lime juice.

7. Serve with sliced avocado.

Bonus: The leftovers can be turned into amazing chili nachos! Just pile it on top of some tortilla chips with fresh cilantro (and cheese/vegan cheese of your choice).