# Ingredients:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1 lb)
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and minced (optional)
→ Legumes
06 - 2 cans (14 oz each) black beans, drained and rinsed
→ Liquids
07 - 1 can (14 oz) diced tomatoes with juices
08 - 2 cups vegetable broth
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 2 teaspoons ground cumin
11 - 1½ teaspoons smoked paprika
12 - 1 teaspoon chili powder
13 - ½ teaspoon ground cinnamon
14 - 1 teaspoon dried oregano
15 - ¾ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
20 - Sour cream or vegan alternative
# Instructions:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, seeded jalapeño, and diced red bell pepper. Sauté for 2 to 3 minutes until fragrant.
03 - Add diced sweet potatoes to the pot and cook, stirring occasionally, for 3 to 4 minutes.
04 - Sprinkle in cumin, smoked paprika, chili powder, cinnamon, oregano, salt, and black pepper. Stir thoroughly to coat the vegetables evenly.
05 - Pour in diced tomatoes with their juices, black beans, and vegetable broth. Stir to combine and bring the mixture to a simmer.
06 - Reduce heat to low, cover the pot, and let simmer for 25 to 30 minutes. Stir occasionally until sweet potatoes are tender and flavors meld.
07 - Taste the chili and adjust seasoning as needed before serving.
08 - Ladle chili into bowls and garnish with chopped cilantro, lime wedges, sliced avocado, and a dollop of sour cream or vegan alternative, if desired.
