Smoky Three-Bean Chili
Ingredients
For the spice blend
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp dried chipotle chili powder
- 1/2 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 1/2 cup vegetable broth or water
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
- 1/4 cup chopped cilantro, for serving
Instructions
- 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.
