# What You’ll Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 17.6 oz)
02 - 1 large onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and minced (optional)
→ Legumes
06 - 2 cans (14 oz each) black beans, drained and rinsed
→ Liquids
07 - 1 can (14 oz) diced tomatoes
08 - 2 cups vegetable broth
→ Spices & Seasonings
09 - 2 tbsp olive oil
10 - 2 tsp ground cumin
11 - 1½ tsp smoked paprika
12 - 1 tsp chili powder
13 - ½ tsp ground cinnamon
14 - 1 tsp dried oregano
15 - ¾ tsp salt, or to taste
16 - ¼ tsp black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado
20 - Sour cream or vegan alternative
# How-To:
01 - Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
02 - Stir in minced garlic, jalapeño (if using), and diced red bell pepper. Sauté for 2 to 3 minutes until fragrant.
03 - Add the diced sweet potatoes and cook for an additional 3 to 4 minutes, stirring occasionally.
04 - Sprinkle in ground cumin, smoked paprika, chili powder, cinnamon, dried oregano, salt, and black pepper. Stir well to evenly coat the vegetables.
05 - Pour in diced tomatoes with their juices, drained black beans, and vegetable broth. Stir thoroughly and bring mixture to a simmer.
06 - Reduce heat to low, cover the pot, and let simmer for 25 to 30 minutes, stirring occasionally, until the sweet potatoes are tender and flavors have melded.
07 - Taste the chili and adjust salt or spices as needed.
08 - Serve hot, garnished with chopped cilantro, lime wedges, avocado slices, and sour cream or a vegan alternative if desired.
