Name: Smoky Three-Bean Chili
Cook time: 35 min
Total time: 35 min
Ingredients: 1 tbsp chili powder; 2 tsp ground cumin; 1 ½ tsp ground coriander; 1 tsp dried chipotle chili powder; ½ tsp dried oregano; 1 tbsp olive oil; 1 medium yellow onion, chopped; 2 poblano or bell peppers, seeds removed, seeded and chopped in 1/2-inch pieces, about 1 cup; 1 jalapeño pepper, seeds and veins removed, minced; 4 cloves garlic, minced, about 1 1/3 Tbsp; 1 large or 2 small sweet potatoes, peeled and cut into 1/2-inch pieces, about 1 1/2 cups; 1 cup frozen corn, thawed; 1 (15.5 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked); 1 (15.5 ounce) can kidney beans, drained and rinsed (or 1 1/2 cups cooked); 1 (15.5 ounce ) can chickpeas, drained and rinsed (or 1 1/2 cups cooked); 1 (28-ounce) can tomato puree; 1 ½ cups vegetable broth or water; 1 tsp salt, plus more to taste; 1 tbsp fresh lime juice; ¼ cup chopped cilantro, for serving

For the spice blend

1 tbsp chili powder

2 tsp ground cumin

1 ½ tsp ground coriander

1 tsp dried chipotle chili powder

½ tsp dried oregano

For the chili

1 tbsp olive oil

1 medium yellow onion, chopped

2 poblano or bell peppers, seeds removed, seeded and chopped in 1/2-inch pieces, about 1 cup

1 jalapeño pepper, seeds and veins removed, minced

4 cloves garlic, minced, about 1 1/3 Tbsp

1 large or 2 small sweet potatoes, peeled and cut into 1/2-inch pieces, about 1 1/2 cups

1 cup frozen corn, thawed

1 (15.5 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked)

1 (15.5 ounce) can kidney beans, drained and rinsed (or 1 1/2 cups cooked)

1 (15.5 ounce ) can chickpeas, drained and rinsed (or 1 1/2 cups cooked)

1 (28-ounce) can tomato puree

1 ½ cups vegetable broth or water

1 tsp salt, plus more to taste

1 tbsp fresh lime juice

¼ cup chopped cilantro, for serving

To make the spice blend, mix together the chili powder, cumin, coriander, chipotle powder, and oregano in a small bowl. Set aside until needed.

To make the chili, heat the olive oil in a large pot over medium-high heat. Add the onion and a pinch of salt, and cook until it begins to soften, 4 to 5 minutes. Add the poblano and jalapeño peppers, and cook for an addition 3 to 4 minutes. Stir in the garlic and spice blend. Cook for an additional minute or two, until fragrant.

Stir in the sweet potato, corn, beans, tomatoes, broth, and salt. Bring to a boil. Reduce heat to low and cover. Simmer for 25 to 30 minutes, until the sweet potatoes are fork-tender. Add the lime juice, taste and adjust seasonings as desired, and serve with lime wedges and chopped cilantro. The chili will keep in the refrigerator for 5 days. Cooled portions freeze beautifully and are best enjoyed within three months.