Ingredients

Instructions

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion is translucent.

3. 3

   Stir in the cubed sweet potatoes and minced garlic, cooking for another 3 minutes until the garlic is fragrant.

4. 4

   Add the chili powder, smoked paprika, and ground cumin, stirring constantly for 1 minute to toast the spices.

5. 5

   Pour in the crushed tomatoes, vegetable broth, and drained black beans.

6. 6

   Stir everything to combine and bring the mixture to a boil.

7. 7

   Reduce the heat to low, cover the pot, and let it simmer for 30 to 35 minutes, or until the sweet potatoes are tender.

8. 8

   Season with salt and black pepper to taste before serving.

9. 9

   Serve hot, optionally garnished with fresh cilantro or avocado.