Spicy Black Bean and Sweet Potato Chili

Ingredients

• Sliced avocado and red onion, for topping
• 1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
• 1 (10-ounce) bag frozen corn
• 2 (15-ounce) cans black beans, drained
• 1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
• 2 teaspoons onion powder
• 2 packed tablespoons light brown sugar
• 6 garlic cloves, smashed and roughly chopped
• 2 teaspoons garlic powder
• 1 large yellow or red onion, finely chopped
• 1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
• Kosher salt and black pepper
• 3/4 cup orange juice
• 2 teaspoons ground cumin
• 1/4 cup coconut oil or vegetable oil
• Juice of 1 lime (about 1 1/2 tablespoons)

Method

1. In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.5 min timer
2. Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
3. Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.45 min timer
4. Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.