INSTRUCTIONS
Warm up the olive oil in a large pot or dutch oven. Add chopped onion, carrot, and celery.
Fry on medium-low heat for 10 minutes till the veggies start to sweat. Stir often.
Add grated garlic, diced green bell pepper, and cumin, and fry for two more minutes, stirring often.
In the meantime, peel and chop the sweet potatoes into bite-size dice of about ¾ inch (2cm).
Add diced sweet potatoes, canned tomatoes, drained and rinsed beans, veg broth, chili powder, salt, black pepper, and chipotle powder to the pot.
Stir and simmer for 45 minutes, or until the potatoes are very tender.
Add the corn at the 35-minute mark.
Stir occasionally to prevent the chili from sticking to the pot..
Taste and adjust for salt and spices, then let it cool down 10 minutes before serving with lime juice and cilantro.
We love it with lime, cilantro, vegan sour cream, sliced avocado, jalapeños, and hot sauce.
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