Vegan Chili

1
tbsp.

olive oil

2

bell peppers, diced

1

yellow onion, chopped

2

stalks celery, diced

3

cloves garlic, minced

2
tsp.

chili powder

1
tsp.

smoked paprika

1
tsp.

cumin

1
tsp.

dried oregano

kosher salt

Freshly ground black pepper

1

(12-oz) bottle Mexican beer such as Modelo

1

large sweet potato, cut into 1/2″ cubes

1

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

1

(15-oz) can pinto beans, drained and rinsed

1

(28-oz) can diced fire-roasted tomatoes

2
c.

vegetable broth

1

avocado, sliced

Lime wedges

thinly sliced scallions

1. In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
2. Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
3. Serve with the toppings of your choice.