Hearty Black Bean and Sweet Potato Chili

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and bell pepper, sautéing for 5-7 minutes until softened.

Stir in the cubed sweet potatoes and garlic. Cook for another 2 minutes until the garlic is fragrant.

Add the chili powder, cumin, and smoked paprika. Stir constantly for 1 minute to toast the spices and coat the vegetables.

Pour in the crushed tomatoes, black beans, and vegetable broth. Stir well to combine.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the sweet potatoes are fork-tender.

Remove the lid and stir in the lime juice. Season with salt and pepper to taste. If you prefer a thicker chili, mash a few of the sweet potato cubes against the side of the pot.

Serve hot with optional toppings like avocado, cilantro, or dairy-free sour cream.