114-ounce canblack beansdrained and rinsed, (396 ml)
2ozchipotle peppers from a 7 oz. (200 ml) can of chipotle peppers in adobo saucefinely chopped
1cupcorn kernelsfresh or froze
1teaspoon black pepperfreshly ground
fresh lime for squeezing on top
fresh cilantro or parsley, grated cheese, avocado for garnish (optional)
4mediumsweet potatoes or 8 small
Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of oil. When hot, add the onion, pepper and celery and cook for 5 - 10 minutes or until transparent.
Add the garlic cloves and the chorizo sausage. Cook and stir until browned and crumbly.
Add the can of tomatoes with liquid, drained and rinsed black beans, chopped chipotle peppers and corn.
Season with chili powder, salt and pepper.
Let simmer on the stove while you cook the sweet potatoes.
Heat oven to 350°F. Scrub the sweet potatoes under running water, but don't peel. Pierce with a fork.
Place on a baking sheet and roast for 35 - 45 minutes or until fork tender (depending on the size of the sweet potatoes.)
Remove from oven, slice larger ones in half (or just split the smaller ones), score the flesh to loosen it slightly from the skin and top with the Chipotle Chili. Garnish with cheese, cilantro or parsley and offer lime slices for squeezing on top. Serve immediately.