Smoky Sweet Potato and Pinto Bean Chili

Scaled for 5 portions · 12 steps

1.5 tbspolive oil ((more as needed, if not using nonstick pan))1large yellow onion, (diced)4garlic cloves, (chopped finely)2jalapeño peppers, (diced (omit seeds and membranes for mild heat))2 tbsptomato paste2 tbspchili powder1 tbspground cumin2 tspdried oregano1.5 tsppaprika*2 cup(480 mL) vegetable broth1.5 tbspunsweetened cocoa powder ((or raw cacao powder))1bay leaf1.5 tspkosher salt, (plus more to taste)—Black pepper to taste3(15-ounce/425g) cans pinto beans**, drained and rinsed455 g(454g / about 3) medium sweet potatoes, peeled and finely diced2chipotle peppers in adobo sauce from 1 can1(28-ounce / 800g) diced tomatoes2–3 tbspmasa harina ((optional)*)0.25 cupchopped fresh cilantro, (optional but recommended)2 tsplime juice, (plus more to taste)

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