Toasted ancho chilis add smoky, earthy flavor to this meatless chili that teams vitamin-rich sweet potatoes with protein-packed black beans.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 dried ancho chiles (1 ounce), stems removed, split lengthwise, and seeded
- 1 medium onion, chopped (1 ½ cups)
- 3 cloves garlic, minced (1 tablespoon)
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ⅛ teaspoon cayenne pepper, optional
- 1 ½ pounds sweet potatoes (2 medium), peeled and cut into ½-inch pieces (4 cups)
- 1 (15-ounce) can black beans, drained and rinsed
- Sliced avocado, thinly sliced scallions, and crushed corn chips, for serving
Directions
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Heat oil in a medium saucepan over medium-high. Add chiles, onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until onion is softened and lightly browned, 5 to 6 minutes. Add tomato paste, chili powder, cumin, and cayenne, if using; cook until fragrant, about 2 minutes. Stir in sweet potatoes and 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes. Let cool 5 minutes.
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Transfer chiles, 1 cup sweet potatoes, and 1 cup cooking liquid to a blender and puree until thick and smooth. Return to saucepan along with beans. Cook over medium heat until beans are warmed through, 5 minutes more. Adjust seasoning as desired. Serve, with avocado, scallions, and corn chips.