Vegan Sweet Potato Chili

Heat oil in a medium saucepan over medium-high. Add chiles, onion, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until onion is softened and lightly browned, 5 to 6 minutes. Add tomato paste, chili powder, cumin, and cayenne, if using; cook until fragrant, about 2 minutes. Stir in sweet potatoes and 4 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are tender, 20 to 25 minutes. Let cool 5 minutes.
Transfer chiles, 1 cup sweet potatoes, and 1 cup cooking liquid to a blender and puree until thick and smooth. Return to saucepan along with beans. Cook over medium heat until beans are warmed through, 5 minutes more. Adjust seasoning as desired. Serve, with avocado, scallions, and corn chips.

Ingredient :

2 tablespoons extra-virgin olive oil
2 dried ancho chiles (1 ounce), stems removed, split lengthwise, and seeded
1 medium onion, chopped (1 ½ cups)
3 cloves garlic, minced (1 tablespoon)
Kosher salt and freshly ground pepper
2 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
⅛ teaspoon cayenne pepper, optional
1 ½ pounds sweet potatoes (2 medium), peeled and cut into ½-inch pieces (4 cups)
1 (15-ounce) can black beans, drained and rinsed
Sliced avocado, thinly sliced scallions, and crushed corn chips, for serving