3cupscooked black beansuse the Frijoles De Olla or you can use 2 (15) ounce cans of beans
For Serving:
Green onionsthinly sliced, for garnish (optional)
Crumbled feta or Cotija cheesefor garnish (optional)
1mediumjalapeñothinly sliced, for garnish (optional)
1mediumLimecut into sixths, for garnish (optional)
tortilla chipsfor garnish (optional)
Firm-ripeavocadospitted and sliced, for garnish (optional)
Crema or sour creamfor garnish (optional)
Instructions
Saute The Onions: Heat oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat. When it shimmers, add the onion, season with salt and freshly ground black pepper, and cook until softened and onions are translucent, about 5 minutes. Stir in the garlic, chile powder, cumin, and chipotle and cook until fragrant, about 2 minutes.
Add The Tomatoes: Be sure to scrape up any browned bits off the bottom of the pan (using a wooden spoon or spatula) in order to get the most flavor in the chili then add the tomatoes, water or broth, sweet potatoes, and a pinch of salt, and bring to a boil over high heat, about 5 minutes.
Simmer The Chili: Reduce the heat to medium-low, stir in the beans (if you've made Frijoles De Olla the leftovers would be delicious here!), and simmer, partially covered, until the liquid is slightly thickened, the potatoes are cooked through, about 30 to 40 minutes.Be sure to adjust the heat as needed to keep the liquid at a simmer. If the heat it too high, the potatoes and beans will get mushy.
Serve The Chili: Taste, and add more salt and/or a squeeze of lime juice, as desired. Garnish with scallions, cheese, and jalapeños, as desired, and serve with tortilla chips.