Smoky Three-Bean Chili

• 2 tablespoons peanut, canola, or vegetable oil
• 1 red, orange, or yellow bell pepper, seeded and diced
• 1 poblano (pasilla) pepper, seeded and diced
• 1 yellow onion, diced
• Salt to taste
• 4-6 garlic cloves, minced
• 1 tablespoon minced chipotles in adobo, or to taste
• 1 tablespoon tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 medium sweet potato (about 8 oz), peeled and diced
• 1 (28 oz) can crushed tomatoes
• 2 cups vegetable broth or water
• 1 (15 oz) can red kidney beans
• 1 (15 oz) can black beans
• 1 (15 oz) can pinto beans
• Diced avocado for serving
• Thinly sliced scallions for serving

1. In a large pot, heat oil over medium heat. Add bell pepper, poblano pepper, onion, and a pinch of salt and cook, stirring frequently, for 6-8 minutes, or until the onion is translucent. Add garlic, chipotle, tomato paste, chili powder, cumin, and paprika, and cook for another 30 seconds to a minute, or until the mixture is fragrant.
2. Add sweet potato, crushed tomatoes, and broth or water. Bring to a boil, then reduce the heat to keep the liquid at a steady simmer. Simmer, uncovered, for 20 minutes.
3. While the chili simmers, drain and rinse the beans. After 20 minutes, add beans to the pot and continue to simmer, stirring occasionally, for another 25-30 minutes, or until the sweet potato is tender and the chili is thickened to your liking.
4. Remove the chili from the heat and season with salt to taste. Ladle into bowls and top with avocado and scallions. Serve hot. Leftovers will keep, tightly covered, in the fridge for up to 3 days, or in the freezer for up to 4 months.

peanut, red, poblano, yellow onion, salt, garlic, chipotles, tomato paste, chili powder, ground cumin, paprika, sweet potato, tomatoes, vegetable broth, red kidney beans, black beans, pinto beans, avocado, serving

Taken from food52.com/recipes/35163-smoky-three-bean-chili (may not work)