Step 1

1 In a large pot over medium heat, heat the oil until it shimmers

Step 2

2 Add the onions and cook, stirring frequently, until tender and translucent, about 8 minutes

Step 3

3 Add the sweet potatoes and garlic; cook, stirring frequently, until the sweet potatoes are just starting to soften, 8 to 10 minutes

Step 4

4 Add the chopped chipotle, ancho chili powder, cumin and smoked paprika; cook, stirring constantly, until the spices are very fragrant and well distributed, 1 minute

Step 5

5 Stir in the diced tomatoes, black beans and broth; increase the heat to medium-high and bring to a boil, then reduce the heat to medium or medium-low, so the liquid is barely bubbling

Step 6

6 Cook, uncovered, stirring occasionally, until the sweet potatoes are tender, 30 to 35 minutes, adding broth as needed to achieve your desired consistency

Step 7

7 Stir in the salt; taste, and add more as needed

Step 8

8 Let the chili sit for a few minutes so the flavors meld

Step 9

9 Serve hot, topped with the avocado and chives