Smoky Three-Bean and Sweet Potato Vegetarian Chili

1Heat the olive oil in a large, heavy-bottomed Dutch oven over medium heat until shimmering.

2Add the diced onion, red bell pepper (1), and poblano pepper (1); sauté for 8 to 10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

3Stir in the cubed sweet potatoes and minced garlic (4 cloves), cooking for another 5 minutes to slightly soften the potato edges.

4Add the tomato paste, chili powder (2 tablespoons), cumin, smoked paprika (1 teaspoon), and oregano. Stir constantly for 2 minutes to 'bloom' the spices and toast the tomato paste—this process removes the raw metallic taste of the paste and intensifies the spice aromatics.

5Stir in the minced chipotle peppers, crushed tomatoes, black beans, kidney beans, pinto beans, and vegetable broth. Increase the heat to medium-high to bring the mixture to a gentle boil.

6Once boiling, reduce the heat to low and simmer uncovered for 35 to 40 minutes. The chili is ready when the sweet potatoes are fork-tender and the liquid has reduced into a thick, hearty sauce.

7For a thicker consistency, use the back of a wooden spoon to mash a small portion of the beans and sweet potatoes against the side of the pot, then stir them back into the chili.

8Remove from heat and stir in the fresh lime juice, salt, and black pepper. Taste and adjust the salt or chipotle levels to your preference before serving hot with desired garnishes.