Smoky Sweet Potato Vegetarian Chilli Recipe

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the vegetables begin to soften and the onions turn translucent.

Stir in the cubed sweet potatoes and minced garlic. Sauté for another 3 minutes, stirring frequently to ensure the garlic does not burn, until fragrant.

Add the chili powder, ground cumin, and chopped chipotle peppers in adobo sauce to the pot. Stir well to coat the vegetables in the spices and let them toast for about 1 minute until highly aromatic.

Pour in the diced tomatoes with their juices, rinsed black beans, rinsed kidney beans, and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot, and bring the mixture to a boil.

Reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes. The chilli is ready when the sweet potatoes are fork-tender and the liquid has thickened into a rich, glossy gravy.

Ladle the hot chilli into deep bowls and serve immediately. Top with fresh cilantro, a squeeze of lime juice, or a dollop of sour cream if desired.