Fresh
- 4 cups sweet potato, roughly diced (I buy a bag and call it good)
- 1 large Haas avocado, sliced or cubed
- 1 medium red onion, roughly chopped
- 2 cloves garlic, minced
- OPTIONAL 1 chipotle pepper en adobo, chopped finely
- OPTIONAL shredded cheddar cheese
Pantry
- 2 cans of unsalted black beans
- 1 can of unsalted pinto beans
- 1 can/bag of frozen of sweet corn
- 1 box of Pomi strained tomatoes
- OPTIONAL 2 cups vegetable broth (or water as needed)
- 1 table spoon olive oil
Spices
- 2 tea spoons cumin powder
- 1/2 tea spoon smoked paprika
- 1 table spoon ground chili powder
- 1-2 bay leaf
- OPTIONAL 1/4 tea spoon of cayenne pepper
- Sea salt to taste
Heat the tablespoon of oil in a large pot. Saute the garlic until golden. Add the onions. Saute until translucent. Add the sweet potato and cook for another 5 minutes. Add all spices and heat until very fragrant. Add the box of tomatoes and one can of vegetable broth/water. When broth is bubbling, reduce to a simmer and cook for approximately 30 or 35 minutes, or until the sweet potatoes are totally tender.
As you co along, you can continue to add the remaining cup of vegetable broth as is needed and depending on the texture chili you like. Season to taste with salt. When chili is finished, allow it to sit for a little while so that flavors can marinate.
To serve, top a generous bowl with some fresh avocado slices and top with sweet corn. Add cheese on top if you like.