Ingredients

  • ancho chili powder 1 tbsp ancho chili powder
  • dried black beans 2/3 cup dried black beans, soaked overnight
  • brown sugar 2 tbsp brown sugar
  • canned diced tomatoes 28 oz canned diced tomatoes
  • chiles 4 oz minced mild green chiles
  • cocoa powder 2 tsp cocoa powder
  • corn kernels 1 (15 oz) can corn kernels, drained
  • dried chickpeas 2/3 cup dried chickpeas, soaked overnight
  • dried pinto beans 2/3 cup dried pinto beans, soaked overnight
  • garlic cloves 2 garlic cloves, minced
  • olive oil 2 tbsp olive oil
  • onion 1 onion, cut into 1/2-inch pieces
  • salt salt, to taste
  • sherry vinegar 1 tbsp sherry vinegar
  • smoked paprika 1 tbsp smoked paprika
  • sweet potato 1 medium sweet potato, peeled and cut into 1/2-inch pieces
  • white pepper 1/2 tsp freshly ground white pepper
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How to make it

  1. If using dried beans, put in a large pot and cover with salted water. Bring to a boil, then cover and simmer until tender, about an hour.
  2. Remove from the heat and drain, reserving the cooking liquid.In a large pot, heat the olive oil over medium heat.
  3. Add in the onion, sweet potato and garlic. Cook over medium heat, stirring occasionally for 8 minutes, or until the vegetables are tender.
  4. Add the drained beans, corn, chiles, and tomato to the pot. Stir to combine.
  5. Add in 4 cups of the bean liquid and bring to a simmer. Stir in the vinegar, brown sugar, chili powder, smoked paprika, and white pepper. Simmer for 30 minutes, stirring occasionally, or until the mixture thickens a bit. Season to taste.
  6. Serve topped with cheese or sour cream.