Sweet Potato Black Bean Chili (Vegan, No oil, WFPB)

This is one of our all time favorite soup recipes.  We've been happily eating it all winter long!

Ingredients
2 pounds orange-fleshed sweet potatoes, peeled & cut into cubes
1/2 teaspoon chipotle powder

2 onions, diced
6 cloves garlic, minced
2 red bell peppers, diced
1 tablespoon ancho chile powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 (28 ounce) container diced tomatoes
1 cup water, or more as needed
1 teaspoon salt
1 teaspoon maple syrup
1 teaspoon unsweetened cocoa powder
2 (15 ounce) cans black beans, rinsed and drained or 3 1/2 cups cooked
fresh cilantro or avocado, for garnish (optional)


Directions
1. Preheat oven to 400ºF.  Combine sweet potatoes, chipotle powder in bowl and mix.  Spread sweet potatoes on baking sheet lined with parchment paper.  Roast until tend about 20-25 minutes.  Allow to cool to room temperature.

2. Cook with water and stir onion, garlic, bell pepper, ancho chili powder, cumin and dried oregano in a large pot or Dutch oven over medium heat.  Add water as needed to prevent vegetable from sticking.  Stir and cook until softened.  Poor tomatoes and water into onion mixture then bring to a simmer.  Add salt, sugar, and cocoa powder.  Reduce heat to low and simmer for 30 minutes.

3.  Stir black beans and cooled sweet potatoes into the onion-tomato mixture.  Add more water to reach desired consistency.  Simmer until heated through, about 15 minutes.  Serve with cilantro or avocado.