1 tablespoons Avocado Oil
1 White Onion, diced
3 cloves Garlic, minced
¼ cup Cilantro, roughly chopped, plus more for garnish
1 teaspoon Chili Powder
1 teaspoon Cumin
½ teaspoon Paprika
1 teaspoon Kosher Salt
3 Sweet Potatoes, peeled and diced
2 Chipotle Peppers in Adobo Sauce, seeded, and minced
2 cups Vegetable Broth
1 28-once can Fire Roasted Tomatoes, diced
2 cans Black Beans, drained and rinsed
In a pot, heat avocado oil over medium heat. When the oil is hot, add the onions and sauté for 5 minutes. Add the garlics and cilantro, continue to sauté for another minute. Next add all spices, the sweet potatoes, and chipotle peppers. Sauté for 1-2 minutes until fragrant. Add the vegetable broth and tomatoes. Reduce heat to a simmer and cover. Simmer the chili for 30 minutes. Add the beans and continue to simmer for 10 more minutes. Garnish with fresh cilantro when serving.
Photographed by Alli Shepherd.