1 teaspoon smoked paprika or 2 teaspoons liquid smoke (optional for a smoky kick)
three15 ozcans salt-free black beans, drained & rinsed
1cup (135g)sweet corn
I use this scale.
Optional garnish chopped avocado, red pepper flakes, tomatoes
Preheat an oven to 415°F and line a sheet pan with parchment paper.
Spread the potatoes on the pan evenly. Season generously with salt and pepper. Bake for 15-20 minutes OR until very golden brown. Make sure they are not bigger than 1/2 inch or they will take much longer to cook.
While the potatoes are cooking, prepare the chili. Add the onion, bell pepper, water and salt to a large pot and bring to a boil. Once boiling, turn to medium-high and cook for 8 minutes.
Add the tomato sauce, chili powder, cocoa powder and smoked paprika (if using) and turn the heat down to medium-low and cook for another 5 minutes.
Add the drained beans and corn, raise the heat back to medium and cook another 5 minutes. Taste and add any salt/spices if necessary.
Garnish with the roasted potatoes. If desired, add fresh avocado and red pepper flakes.