Ingredients:
- 2 tbsp. olive oil
- 2 large sweet potatoes, peeled and cut into 1/2-inch pieces
- 1 medium yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper, seeded and chopped
- 4 cloves garlic, finely chopped
- 2 tbsp. unsweetened cocoa powder
- 1 tbsp. chili powder
- 2 tsp. ground cumin
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper, plus more to taste
- 1 (28-oz.) can fire-roasted diced tomatoes, undrained
- 2 (15-oz.) cans black beans, drained and rinsed
- 1 (15-oz.) can pinto beans, drained and rinsed
- 3 c. vegetable broth
- 1/4 c. masa harina
- 1/2 c. warm water
- 1/2 c. chopped fresh cilantro, plus more for serving
- Juice of 1 lime
- Sour cream, shredded cheddar, sliced green onion, diced avocado, lime wedges, and tortilla chips, to serve
- In a large Dutch oven, heat the oil over medium heat. Add the sweet potatoes and cook, stirring occasionally, until lightly golden, 5 to 7 minutes. Add the onion, bell pepper, and poblano to the Dutch oven. Cook over medium heat, stirring occasionally, until softened, about 10 minutes. Stir in the garlic, cocoa powder, chili powder, cumin, salt, oregano, and pepper. Cook, stirring, for 30 seconds.
- Stir in the tomatoes, black beans, pinto beans, and vegetable broth. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the flavors meld and the potatoes are tender, about 20 minutes.
- Mix the masa harina with the warm water and stir it into the pot. Simmer for 15 minutes more.
- Stir in the cilantro and lime juice. Add more salt and pepper to taste.
- To serve, top each bowl of chili with sour cream, cheese, green onion, avocado, and more cilantro. Serve with lime wedges and tortilla chips.