Sweet Potato and Black Bean Chili

Recipe View Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Recipe View In a large bowl, toss the sweet potatoes with chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil until evenly coated. Spread in a single layer on the prepared baking sheet. (5 minutes)

Recipe View Roast the sweet potatoes for 20 to 25 minutes, or until they are tender and slightly caramelized. Remove from oven and let cool slightly. (25 minutes)

Recipe View While the sweet potatoes are roasting, heat the remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic, diced red bell pepper, and sliced jalapeno; cook for another 3 minutes, until fragrant and slightly softened. (10 minutes)

Recipe View Stir in the ancho chile powder, cumin, and dried oregano. Cook for 1 minute more, allowing the spices to bloom. (1 minute)

Recipe View Pour in the diced tomatoes (with their juices) and vegetable broth. Bring to a simmer, then stir in the cornmeal, 1 teaspoon salt, sugar, and cocoa powder. (5 minutes)

Recipe View Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, to allow the flavors to meld. (30 minutes)

Recipe View Stir in the roasted sweet potatoes and black beans. Add more vegetable broth if the chili is too thick. Simmer for 15 minutes, or until heated through. (15 minutes)

Recipe View Season with additional salt and cayenne pepper to taste. Serve hot, garnished with sour cream or Greek yogurt and fresh cilantro. (5 minutes)