Smoky Sweet Potato and Pinto Bean Chili

Bahan-bahan (5 porsi)

• 1 ½ tablespoons olive oil ((more as needed, if not using nonstick pan))
• 1 large yellow onion, (diced)
• 4 g arlic cloves, (chopped finely)
• 2 jalapeño peppers, (diced (omit seeds and membranes for mild heat))
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 1/2 teaspoons paprika*
• 2 cups (480 mL) vegetable broth
• 1 1/2 tablespoons unsweetened cocoa powder ((or raw cacao powder))
• 1 bay leaf
• 1 ½ teaspoons kosher salt, (plus more to taste)
• Black pepper to taste
• 3 (15-ounce/425g) cans pinto beans**, drained and rinsed
• 1 pound (454g / about 3) medium sweet potatoes, peeled and finely diced
• 2 chipotle peppers in adobo sauce from 1 can
• 1 (28-ounce / 800g) diced tomatoes
• 2 -3 tablespoons masa harina ((optional)*)
• 1/4 cup chopped fresh cilantro, (optional but recommended)
• 2 teaspoons lime juice, (plus more to taste)