A mixture of sweet and spicy, this chipotle-infused chili is finished with a drizzle of Espresso Balsamic Vinegar, delivering an unexpected twist and a new depth of flavour. Serve with crusty bread spread with Roasted Garlic and Chipotle Dipping Oil.
Serves: 8
Ingredients
- 6 tablespoons Della Terra Chipotle Olive Oil, divided
- 6 cups diced peeled sweet potatoes, cut into 1/2-inch cubes
- 3 small red onions, chopped
- 2 red bell or shepherd peppers, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 4 cups cooked black beans
- 2 (28 oz) cans diced tomatoes
- Sea or Himalayan salt, to taste
- Freshly ground pepper, to taste
- Della Terra Espresso Dark Balsamic Vinegar, for serving
Method
Preheat the oven to 425°F.
Toss the sweet potatoes with 2 tablespoons of Chipotle Olive Oil. Spread them in a single layer on a baking sheet. Bake for about 35 minutes, shaking the pan a few times, until browned and crispy on the outside and tender on the inside.
Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the red onions and cook until tender, about 5 minutes.
Add the red and green peppers and cook for another 5 minutes, until softened.
Stir in the garlic, chili powder, and cumin. Cook for about 1 minute, until fragrant.
Add the black beans and diced tomatoes, mixing well. Cover and cook for about 30 minutes.
Stir in the roasted sweet potatoes and taste for seasoning, adjusting salt, pepper, or spice as needed.
Drizzle with Espresso Balsamic Vinegar just before serving.