This formidable 3-bean chili cleverly relies on mashed sweet potato as both a thickener and a perfect playmate for the smoky chipotle.
Allow about 45 minutes extra to bake and mash the sweet potatoes if you are making this recipe from start to finish in one day.
Chef's notes
Suggested adult serving: 3½ cups
Store any leftover chili in an airtight container in the refrigerator for up to 3 days.
2 1⁄4 teaspoons chipotle peppers in adobo sauce chopped, plus more to taste
1 tablespoon ground cumin
6 oz fresh or frozen green beans (≈1 1⁄2 cups)
1⁄3 cup fresh cilantro chopped (divided)
1 1⁄2 tablespoons fresh lime juice
sea salt to taste
freshly ground black pepper
BAKE SWEET POTATOES
Use a fork to poke holes in sweet potatoes in several places. Bake on a baking sheet until tender when pierced with a fork, 45 minutes. When cool enough to handle, peel and mash potatoes.
SAUTÉ ONIONS & PEPPERS
In a stockpot over medium heat, cook onions, bell peppers, and garlic, stirring occasionally, for 2 to 3 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.
MAKE CHILI
Add vegetable broth, fire-roasted tomatoes with their juices, black beans, pinto beans, chipotle peppers, and cumin to pot. Increase heat to high, cover, and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
Add green beans to pot and cook for 5 minutes.
Add mashed sweet potatoes to pot and mix well (this will thicken the chili). Stir in half of the cilantro and lime juice. Season with salt and pepper to taste.
Sprinkle chili with remaining cilantro and serve.
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