Smokey Black Bean and Sweet Potato Chili

This chili is just as good the next day, making it a perfect make ahead dish.

Prep time: 20 minutes  

Cook time: 1 hour, 10 minutes

2 large Anaheim peppers

1 large poblano pepper

1 small red bell pepper

2 tablespoons extra virgin olive oil

2 cup peeled and diced Bako Sweet Sweet Potato

1 1/2 cups chopped onion

1 1/4 cups Chobani Oat Milk

1 cup vegetable broth

1 (15-oz.) can black beans, rinsed and drained

1 (28-oz.) can diced tomatoes

1 tablespoon Cindy Lynn’s Citrus Chipotle or Chili and Lime Rub

1 teaspoon smoked paprika

1/3 cup masa (corn flour)

Garlic or sea salt to taste

Toppings:

Chili Spiced Yogurt (see below), shredded Beemster Hatch Pepper Cheese, crushed tortilla chips, crumbled corn bread, sliced green onions, cilantro leaves and diced avocado

Grill or broil peppers until well charred on all sides. Place in a paper bag or wrap in foil and let stand for 5 to 10 minutes. Using gloves, carefully remove the skin, stem and seeds, then coarsely chop. Heat olive oil in a large saucepan over medium-high heat. Add sweet potato and onion and cook for 10 minutes or until lightly browned, stirring occasionally. Stir in peppers with all remaining ingredients except masa and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Stir in masa and cook until thick. Serve with any desired toppings.

Chili Spiced Yogurt:

3/4 cup Chobani Plain Greek Yogurt

1 tablespoon minced cilantro

2 teaspoons minced jalapeno peppers (preferably red and green)

1 teaspoon lime juice

1/4 teaspoon garlic salt

Stir together all ingredients in a small bowl.