This is my antidote to boring canned chili. It's smoky, spicy, and full of texture, with three different kinds of beans and chunks of sweet potato. I freeze this stuff in 1 1/2 cup portions for when I need a quick lunch or dinner--it's nearly as quick as opening a can, and so, so much tastier. Garnish with chunks of avocado and slivers of scallion, and serve it with cornbread if you've got. —ieatthepeach
peanut, canola, or vegetable oil
red, orange, or yellow bell pepper, seeded and diced
poblano (pasilla) pepper, seeded and diced
yellow onion, diced
Salt to taste
garlic cloves, minced
minced chipotles in adobo, or to taste
medium sweet potato (about 8 oz), peeled and diced
(28 oz) can crushed tomatoes
vegetable broth or water
(15 oz) can red kidney beans
(15 oz) can black beans
(15 oz) can pinto beans
Diced avocado for serving
Thinly sliced scallions for serving
In This Recipe
In a large pot, heat oil over medium heat. Add bell pepper, poblano pepper, onion, and a pinch of salt and cook, stirring frequently, for 6-8 minutes, or until the onion is translucent. Add garlic, chipotle, tomato paste, chili powder, cumin, and paprika, and cook for another 30 seconds to a minute, or until the mixture is fragrant.
Add sweet potato, crushed tomatoes, and broth or water. Bring to a boil, then reduce the heat to keep the liquid at a steady simmer. Simmer, uncovered, for 20 minutes.
While the chili simmers, drain and rinse the beans. After 20 minutes, add beans to the pot and continue to simmer, stirring occasionally, for another 25-30 minutes, or until the sweet potato is tender and the chili is thickened to your liking.
Remove the chili from the heat and season with salt to taste. Ladle into bowls and top with avocado and scallions. Serve hot. Leftovers will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.