MEXICAN BLACK BEAN & SWEET POTATO CHILI

Mexican Black Bean & Sweet Potato Chili image

Provided by Annakate Tefft

Time 50m

Number Of Ingredients 15

3 Tbsp olive oil, extra virgin
1 medium onion, chopped
2-3 medium peppers, chopped (preferably poblanos but bell will work)
1 Tbsp ground cumin
1 Tbsp dried oregano
1/2 bottle beer (preferably an amber mexican beer like dos equis)
3 medium sweet potatoes, chopped (skin left on)
1 28 oz can crushed tomatoes (preferably fire-roasted)
2 can(s) black beans
2 can(s) other beans (great northern, red, pinto, even chicpeas will work)
2 chipotle chili peppers, diced (from the can)
1 Tbsp adobo sauce (from canned chipotles)
sour cream or plain yogurt, optional
cilantro, optional
avocado, optional

Steps:

1. Heat olive oil in a large pot over medium-high heat. Add onion, and cook until translucent, 2-3 minutes. Add chopped peppers and cook an additional 2-3 minutes. Add cumin and oregano and cook for 1 minute more to toast.
2. Add beer, and let reduce by half. Add canned tomatoes, canned beans, sweet potatoes, chipotle peppers and adobo sauce. Reduce heat to medium and let simmer at least 30 minutes. This dish gets better the longer it simmers - if you're serving to guests, try making the day before and reheating.
3. Top with sour cream, chopped cilantro and sliced avocado, if desired. Excellent with cornbread!