Sweet Potato and Black Bean Chili

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

Combine sweet potatoes chipotle pepper 1/2 teaspoon salt and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.

Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender 20 to 25 minutes. Allow to cool to room temperature.

Cook and stir remaining 1 tablespoon olive oil onion garlic red bell pepper jalapeno pepper ancho chile powder cumin and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened about 5 minutes.

Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal 1 teaspoon salt sugar and cocoa powder. Bring to a simmer stirring constantly reduce heat to low and simmer for 30 minutes.

Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.