# What you need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
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 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
# Steps to follow:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Incorporate minced garlic, jalapeño, and diced red bell pepper. Sauté for 2 to 3 minutes until fragrant.
03 - Add diced sweet potatoes and cook for 3 to 4 minutes, stirring occasionally.
04 - Sprinkle ground cumin, smoked paprika, chili powder, ground cinnamon, dried oregano, salt, and black pepper over the vegetables. Stir well to evenly coat.
05 - Pour in diced tomatoes with their juices, drained black beans, and vegetable broth. Stir to combine and bring mixture to a simmer.
06 - Reduce heat to low, cover pot, and simmer for 25 to 30 minutes, stirring occasionally, until sweet potatoes are tender and flavors meld.
07 - Sample the chili and adjust seasoning as desired.
08 - Dish out while hot. Garnish with chopped cilantro, lime wedges, sliced avocado, and sour cream or vegan substitute if preferred.
