Serves 4-6
Ingredients
- 2 t olive oil
- 1 large sweet yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium green bell pepper, seeded and chopped
- 1 large sweet potato, peeled and cut into 1/2″ dice
- 2 canned chipotle chili peppers in adobo, minced
- 1/2 t ground cumin
- 1/2 t smoked paprika
- 1/8 t ground allspice
- 2 T dry sherry (optional)
- 2 14.5 oz cans diced fire-roasted tomatoes, undrained
- 1/2 c vegetable broth
- 3 15.5 oz cans black beans, drained and rinsed
- 1 t salt
- 1 t freshly ground black pepper
- 1 ripe mango, peeled, pitted, and cut into 1/2″ dice
- 1 c vegan chorizo, crumbled (optional)
- 1/4 c chopped fresh cilantro
Directions
In a large pot over medium heat, heat oil. Add onion, cover, and cook
until softened, about 5 minutes. Stir in garlic and bell pepper and
cook, uncovered, for 2 minutes.
Add sweet potato, chipotles, cumin, paprika, allspice, and sherry. Stir
in tomatoes and broth and bring to a boil. Reduce heat to low, stir in
beans, and add salt and pepper. Cover and cook until vegetables are
tender, about 20 minutes.
Uncover, and stir in mango and chorizo. Taste and adjust seasonings, if
needed. Serve immediately, topped with cilantro.