Ingredients:

  • 2 tbsp Avocado oil
  • 1 large Red onion, finely diced
  • 4 cloves Garlic, minced
  • 1 Bell pepper (red or orange), diced
  • 2 chipotles in adobo, minced plus 1 tsp of sauce
  • 1.5 lb sweet potatoes, peeled and cut into 1/2-inch cubes
  • 30 oz black beans, rinsed and drained
  • 28 oz crushed tomatoes
  • 3 cups low-sodium vegetable broth
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 1 tbsp fresh lime juice
  • 0.5 cup fresh cilantro, chopped

Instructions:

  1. Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the diced red onion and bell pepper. Sauté for approximately 5 minutes until the onion is translucent.
  3. Stir in the minced garlic and the cubed sweet potatoes. Allow the potatoes to sear undisturbed for 3–4 minutes to develop golden edges and structural integrity.
  4. Add the chili powder, cumin, smoked paprika, and dried oregano. Stir constantly for 1 minute to bloom the spices in the oil.
  5. Incorporate the minced chipotles, adobo sauce, crushed tomatoes, drained black beans, and vegetable broth.
  6. Bring the mixture to a boil, then reduce heat to medium-low. Simmer for 20–25 minutes, or until the sweet potatoes are fork-tender but still hold their shape.
  7. Remove from heat. Stir in the fresh lime juice and sea salt. Adjust seasoning to taste.
  8. Garnish with chopped fresh cilantro and serve warm.