Roasted Sweet Potato Chili

Rinse beans, place in a non-reactive bowl and cover with 3 inches of water. Soak overnight.

When you are ready to make the chili, start by roasting the vegetables. Preheat the oven to 350ºF. Place the sweet potatoes, jalapeno, garlic and tomatoes on a rimmed baking sheet and roast for 30 minutes. Allow to cool enough to handle. Chop the sweet potatoes into 1/2″ cubes and mince the jalapeno(s) and garlic. For a milder chili, remove the seeds from the jalapeno(s). Set aside.

On a clean cutting board, place the chipotle in adobo, slow roasted tomatoes and roasted garlic. Using a chef’s knife, chop the vegetables together until they form a paste. Set aside.

Heat a Dutch oven or saucepan over medium heat. Add the olive oil and heat. Add onions and cook until they become translucent. Stir in spices, cooking until fragrant, approximately 2 minutes. Stir in the chipotle paste and cook for 2 minutes.

Add chicken stock, black beans, hominy, sweet potatoes, jalapenos and tomato paste. Bring to a boil and reduce heat to low, cover and simmer for 1 hour, stirring occasionally.

Ladle into warmed bowls and top with chopped cilantro, sour cream, sliced avocado and crumbled cotija.