Recipe Spicy Smoky Veggie Bean Chili

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Spicy Smoky Veggie Bean Chili / serves 4-6

1-2 tablespoon olive oil
1 yellow onion, diced
1 medium carrot, diced
1 small sweet potato, peeled and diced
3 garlic cloves, minced
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 red bell pepper diced
1 28oz. can crushed tomatoes
1 cup water
1 chipotle pepper in adobo, minced, plus 1 teaspoon sauce
2 cups cooked black beans or 1 15oz. can, drained
2 cups cooked chickpeas or 1 15oz. can, drained
1 4oz. can diced green chiles, drained
1/2 cup frozen corn

Heat a large pot over medium heat, once hot add the oil. Sauté the onion until softened, about 5 minutes. Stir in the garlic, carrots, and sweet potato and cook for another 2-3 minutes. Add all the spices and salt, stirring to coat. Stir in the bell pepper, cook another couple minutes, then pour in the tomatoes and water and bring to a boil. Once boiling, add the chipotle pepper and sauce and reduce heat to a simmer.

Stir in the beans, green chiles, and corn and cook at a gentle simmer, partially covered, for 20-30 minutes. Serve warm. If making ahead let cool completely, then store in the fridge and re-heat when ready to use. The best part about making this ahead of time is how much the flavors develop and deepen. It also gets a tad spicier, so take that into account based on your preference.
 
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