SMOKY VEGGIE CHILI

Steps:

• Set a medium stockpot or Dutch oven over medium-high heat. (Don't use a nonstick pot.) Dice onion, and add it to the dry pot. Stir continuously until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
• Meanwhile, dice the sweet potato and set it aside. To the onions, add ground cumin, chili powder, smoked paprika, and chopped chipotle chile. Add diced sweet potato and remaining 2 cups of vegetable stock. Simmer over medium heat until the sweet potatoes begin to soften, about 6-8 minutes.
• While the sweet potatoes are cooking, dice the zucchini and mushrooms. Crush the canned tomatoes by hand, and add them to the pot.
• Add diced veggies. Rinse the canned beans, then add them to the pot. Season chili with salt to taste. Simmer over medium-low heat until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
• Serve hot, garnished with an optional dollop of dairy-free sour cream, sliced avocado, and chopped scallions.