This is a hearty vegan dish as is, or you can add ground turkey to please the meat eaters. Serve with an assortment of toppings such as cheese, sour cream, cilantro, chopped scallions and diced avocado.
To make this #dinnerdoneby9am I fully assemble the chili in the morning, refrigerate all day, then reheat just prior to serving.
-2 Tbsp olive oil
-1 yellow onion, diced
-1 red, yellow or orange bell pepper, diced
-4 cloves garlic, minced
-15 oz diced tomatoes
-1-2 c vegetable broth
-1-2 chipotle peppers in adobo sauce, diced
-1 (15 oz) can black beans, rinsed and drained
-1 sweet potato, peeled and diced
-1/2 Tbsp chili powder
-1/2 Tbsp cumin
-1/2 tsp oregano
-1/2 tsp salt
-1/4 tsp black pepper
-1 Tbsp sugar
-your choice of cheese, sour cream, cilantro, scallions or avocado for topping
Heat oil in medium pot over medium heat. Add onion and bell pepper, saute until they begin to soften, about 5 minutes. Add garlic and continue to cook, stirring often, for 1 minute. Add remaining ingredients, bring to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20-30 minutes. Serve with desired toppings.
