Ingredients: 1 tablespoon Extravagonzo Red Chili Culinary Oil 1 small red bell pepper, diced 1 small green bell pepper, diced ½ medium yellow onion, diced 2 cloves garlic, minced 1½ teaspoons Dave's Ancho Powder 1 teaspoon ground cumin ½ teaspoon dried oregano ½ teaspoon smoked paprika (yes, you can use regular paprika) ½ teaspoon crushed red pepper 1 large sweet potato, cut into ¾-inch cubes (about 3 cups) 1 15-ounce can black beans, drained and rinsed 1 28-ounce can diced tomatoes (I like to use fire-roasted tomatoes) 1 cup vegetable or chicken stock Salt For garnish: Avocado, diced Scallions, thinly sliced Freshly chopped cilantro Shredded cheddar, crumbled cojita or feta cheese Peppers of Key West Habanero Hot Sauce #2
Instructions: Heat 1 tablespoon Extravagonzo Red Chili Culinary Oil in a dutch oven or large pot. Add the diced bell peppers, onions and garlic. Sauté for about 5 minutes until the peppers soften and the onions become translucent. Stir in the Dave's Ancho Powder , cumin, oregano, paprika and crushed red pepper and cook for about 2 minutes until fragrant. Add the sweet potatoes, black beans, diced tomatoes and vegetable stock and bring your chili to a boil over high heat. Lower to a simmer and cook, covered, for about 30 minutes until the sweet potatoes are very tender. Remove the lid and simmer for 10 more minutes or until the chili has thickened slightly. Ladle chili into bowls and serve with toppings of your choice. Go wild.