Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 large sweet potato, peeled and cubed into 1/2 inch pieces
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp lime juice

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and sauté for 5 minutes until translucent.
  2. Stir in the cubed sweet potatoes and cook for another 5–7 minutes until the edges turn a light golden brown.
  3. Lower the heat to medium. Add the minced garlic, chili powder, cumin, smoked paprika, chipotle, salt, and pepper. Stir constantly for 60–90 seconds until fragrant.
  4. Stir in the drained black beans, crushed tomatoes, and vegetable broth.
  5. Simmer the chili until the sweet potatoes are tender and the sauce has thickened to a velvety consistency.
  6. Remove from heat and stir in the fresh lime juice to brighten the flavors before serving.