Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 red bell pepper (150g), chopped
  • 3 cloves (15g) garlic, minced
  • 1 jalapeño (15g), seeded and minced
  • 2 large (600g) sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 cans (15 oz / 425g each) black beans, drained and rinsed
  • 1 can (28 oz / 794g) crushed tomatoes
  • 1 can (14.5 oz / 411g) fire-roasted diced tomatoes
  • 2 cups (480ml) vegetable broth
  • 1 tbsp apple cider vinegar or lime juice
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the cubed sweet potatoes and cook for 5–7 minutes, stirring occasionally, until the edges are golden brown.
  3. Add the diced onion and bell pepper; sauté for another 5 minutes until the onions are translucent.
  4. Stir in the minced garlic and jalapeño, cooking for 60 seconds until fragrant.
  5. Sprinkle in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir constantly for 1 minute to toast the spices.
  6. Pour in the crushed tomatoes, fire-roasted tomatoes, and vegetable broth.
  7. Stir in the black beans.
  8. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 25–30 minutes, or until the sweet potatoes are tender.
  9. Stir in the apple cider vinegar or lime juice just before serving to balance the flavors.