Smoky Sweet Potato and Pinto Bean Chili

rainbowplantlife.com

Sophie

1 ½ tablespoons olive oil (more as needed, if not using nonstick pan)

1 large yellow onion, diced

4 garlic cloves, chopped finely

2 jalapeño peppers, diced (omit seeds and membranes for mild heat)

2 tablespoons tomato paste

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

1 ½ teaspoons paprika*

2 cups (480 mL) vegetable broth

1 ½ tablespoons unsweetened cocoa powder (or raw cacao powder)

1 bay leaf

1 ½ teaspoons kosher salt, plus more to taste

Black pepper to taste

3 (15-ounce/425g) cans pinto beans**, drained and rinsed

1 pound (454g / about 3) medium sweet potatoes, peeled and finely diced

2 chipotle peppers in adobo sauce from 1 can (optional, but this is what makes the chili smoky and spicy; NOTE - this is not 2 cans, but just 2 peppers from 1 can; omit entirely if you are very sensitive to spicy food; or use just 1 chipotle pepper for a moderate heat)

1 (28-ounce / 800g) diced tomatoes

2 to 3 tablespoons masa harina (optional)*

¼ cup chopped fresh cilantro, optional but recommended

2 teaspoons lime juice, plus more to taste

Directions at rainbowplantlife.com

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