1LargeSweet Potato, peeled and cut into 1 inch cubes
(2) 15OzCans of Black Beans, drained and rinsed
28OzCan of Diced Tomatoes with their juices
2CupsVegetable Broth
1TspKosher Salt
1/2TspBlack Pepper
1/2CupFresh Cilantro, roughly chopped
Toppings
1TbspVegetable Oil
1PkgHodo Adobo Mexican Crumbles
1/4CupPumpkin Seeds, optional
1Ripe Avocado, cut into cubes
1Lime, cut into wedges
Maple Syrup, optional
Instructions
Heat oil in a Dutch oven over medium heat. Add onion, peppers, chili powder, ground cumin, and ground coriander. Cook, stirring occasionally, for 5-6 minutes or until onions are translucent.
Add in the Hodo’s Mexican crumbles and saute for 3-4 minutes.
Place the remaining ingredients garlic, cocoa powder, chocolate, sweet potatoes, black beans, tomatoes, vegetable broth and salt and pepper. Give it a stir, put the lid on, bring to a boil, turn the heat down to medium-low and simmer for 20-25 minutes or until the sweet potatoes are fully cooked.
Cook the crumbles: If you are also using the crumbles as a topping, five minutes before you are ready to serve, prepare and sautee the Hodo Adobo Mexican Crumbles seperately. Heat oil in a large skillet over medium heat. Remove the crumbles from its packaging and saute, breaking it with a wooden spoon, for 3-4 minutes until it is fully crumbled and cooked.
Serve: Ladle the chili into bowls. Top each serving with Hodo’s Adobo Mexican Crumbles, avocado cubes, pumpkin seeds, and chopped fresh cilantro. Right before serving, drizzle with a tablespoon of maple syrup and serve with wedges of lime.