A Super Bowl Of Chili

• 4 cans (15 ounces each) black beans, thoroughly drained & rinsed, divided
• 2 tablespoons olive oil
• 2 large red onion, diced
• 2 large red bell peppers, diced
• 2 large green bell peppers, diced
• 8 cloves garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 2 tablespoons raw cacao powder
• 1/2 teaspoon ground cinnamon
• 1 large sweet potato, diced
• 2 cans (28 ounces each) fire-roasted diced tomatoes
• 4 cups filtered water
• salt & pepper to taste

1. In a food processor fitted with an S blade, or a high-speed blender, blend 2 cans (1/2 ) of the black beans until they form a smooth paste. Set aside.
2. In a large Dutch oven or heavy pot, heat olive oil, red onions, peppers, and garlic over medium-high heat. Saute, stirring frequently, until vegetables have just softened (about 6 minutes). Add spices and continue to saute until fragrant (about 1 minute).
3. Add pureed black beans, whole black beans, sweet potato, diced tomatoes, and water and bring pot to a boil. Reduce heat to medium-low, cover, and allow chili to simmer until sweet potatoes are very soft and flavors have thoroughly melded (about 45 minutes). Remove from heat, serve topped with fresh cilantro and avocado, and enjoy!

black beans, olive oil, red onion, red bell peppers, green bell peppers, garlic, chili powder, ground cumin, cacao powder, ground cinnamon, sweet potato, tomatoes, water, salt

Taken from food52.com/recipes/33501-a-super-bowl-of-chili (may not work)