Hearty Vegan Sweet Potato Chili

Method

1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion, red and green bell peppers, and diced sweet potatoes. Sauté, stirring occasionally, until the onions become translucent and the peppers begin to soften, approximately 10 minutes.
2. Lower the heat to medium-low. Stir in the minced garlic, tomato paste, chili powder, cumin, smoked paprika, cocoa powder, kosher salt, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until very fragrant.
3. Pour in the diced tomatoes, rinsed and drained black beans and pinto beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, partially cover the pot, and let it simmer for 30 minutes. Stir periodically, adjusting the heat as needed to maintain a gentle simmer.
4. Remove the pot from the heat. Use an immersion blender to partially purée the chili, creating a thicker consistency while leaving it still chunky. Alternatively, carefully transfer about two large ladles of chili to a regular blender, purée until smooth, and then stir it back into the pot.
5. Stir in the red wine vinegar and maple syrup. Taste the chili and adjust seasonings as needed, adding more salt, maple syrup, or cayenne to suit your preference for heat and flavor.
6. Serve the chili hot, garnished with your favorite toppings such as sliced avocado, fresh cilantro, dairy-free sour cream, lime wedges, or crushed tortilla chips.