
This hearty chili builds deep flavor from smoky chipotle in adobo, chili powder, cumin, and smoked paprika simmered with tender sweet potato cubes and crushed tomatoes until everything turns rich and thick. Black beans add heft and protein, while a hit of fresh lime juice at the end keeps the whole pot bright instead of heavy. Everything comes together in one pot, letting the sweet potatoes soften into a creamy, stew-like texture that pairs perfectly with the bold spice blend. Cilantro and scallions scattered over the top add a fresh, crunchy finish to each bowl. It's an easy weeknight meal that also reheats beautifully, making it a great option to batch-cook for the week ahead. This one's a natural fit for a vegan spread, packed with vegetables and legumes and built for cozy, satisfying comfort food any night of the week.
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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and red bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.
Add the garlic, chili powder, cumin, smoked paprika, oregano, chipotle pepper, and adobo sauce. Cook, stirring constantly, until fragrant, about 1 minute — watch closely so the spices and garlic don't scorch.
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