Ingredients
1tbsolive oil
1pcred onionchopped
1pcgreen bell pepperchopped
1pcred bell pepperchopped
1pcsweet potatopeeled and cubed
salt
freshly ground black pepper
4garlicpressed or minced
1tbschili powder
1tspground cumin
1tspcayenne pepper
2tspcocoa powderunsweetened
¼tspground cinnamon
28ozdiced tomatoeswith their juices
15ozblack beansrinsed and drained
15ozkidney beansrinsed and drained
2cupsvegetable broth
Preparation
In a 4×6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables and a sprinkle of salt and pepper.
Cook, stirring occasionally, until the onions start turning translucent, about 3 to 5 minutes.
Reduce the heat to medium-low. Add the garlic and spices and liquid ingredients, and stir. Bring the mixture to a gentle simmer.
Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 minutes to 1 hour.
For a thicker consistency, use a potato masher to mash the chili until the texture suits your preferences.
Season chili with salt and pepper to taste.
Divide the chili into individual bowls, garnish as desired, and serve.
