Smokey Black bean and Sweet Potato chili

1 tablespoon olive oil
2 medium-small yellow onions, chopped (2 cups)
1 1/4 pounds sweet potatoes, peeled and cut into 3/4-inch cubes (4 cups)
2 cloves garlic, finely chopped
1 chipotle in adobo, finely chopped
1 tablespoon ancho chili powder
2 teaspoons ground cumin
1/2 teaspoon Spanish smoked paprika (pimenton)
One 14.5-ounce can no-salt-added diced tomatoes
3 1/2 cups cooked no-salt-added black beans, rinsed and drained (from about 2 1/4 15.5-ounce cans)
1 1/2 homemade or no-salt-added vegetable broth (see related recipe), or more as needed
1/2 teaspoon fine sea salt, or more as needed
          Flesh of 1 large Hass avocado, sliced, for garnish
          1/4 cup thinly sliced chives, for garnish

Heat the oil in a large pot over medium heat. Once the oil shimmers, add the onions and cook, stirring frequently, for 8 minutes or until tender and translucent.

Add the sweet potatoes and garlic; cook, stirring frequently, until the garlic is fragrant and the sweet potatoes are just starting to soften, 8 to 10 minutes.

Add the chopped chipotle, ancho chili powder, cumin and smoked paprika; cook, stirring constantly, until the spices are very fragrant and well distributed, 1 minute.

Stir in the diced tomatoes, black beans and broth; increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low, so the liquid is barely bubbling.

Cook, uncovered, stirring occasionally, until the sweet potatoes are tender, 30 to 35 minutes, adding broth as needed to achieve your desired consistency.

Stir in the salt; taste, and add more as needed.
Let the chili sit for a few minutes so the flavors meld.
Serve hot, topped with the avocado and chives.

Comments: The classic pairing of black beans and sweet potatoes becomes a deeply flavored, warming winter stew. It gets a touch of smoky flavor from the combination of chipotle and smoked paprika.
Make Ahead: The chili can be refrigerated for up to 1 week or frozen for up to 3 months.             Servings: 6

Adapted from "Food 52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen," by Gena Hamshaw (Ten Speed Press, 2015).
Tested by Joe Yonan
The Washington Post.