Three Bean Sweet Potato Chili

Recipe by Ali Lopez

Extra virgin olive oil
1 medium onion, chopped
6 garlic cloves, chopped
1 tablespoon ground chili powder
2 teaspoons ground cumin
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 chipotles en adobo (canned), chopped
1 (28-oz) can diced tomatoes (fire-roasted preferably)
4 cups water 
2 lbs. sweet potatoes, medium dice (about 3 cups)
4 cans cooked beans (kidney, black, and pinto), rinsed
salt and pepper, to taste
Juice of 1 lime
1 bottle of your favorite dark beer (optional)
Hot sauce or ground cayenne pepper, optional, to taste

1. Heat oil in a large pot over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, chili powder, cumin, and chipotle, and cook until fragrant, about 2 minutes. Add the tomatoes, water, sweet potatoes, and 1/2 teaspoon salt, and bring to a boil over medium heat, about 5 minutes.
2. Reduce heat to low, stir in the beans, cinnamon, and cocoa and simmer, uncovered, until slightly thickened and the sweet potatoes are soft, about 30 to 45 minutes. You may need to add more liquid. This is where you can add the beer or more water if needed. Taste, and add more salt, hot sauce, or cayenne if you like it hot, and a squeeze of lime juice. Garnish with your favorite chili fixins!