Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 1 large (400g) sweet potato, peeled and cubed into ½ inch pieces
  • 3 cloves (15g) garlic, minced
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp chipotle powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1 tbsp lime juice

Instructions:

  1. Heat the olive oil over medium-high heat. Add the diced onion and cubed sweet potato. Sauté for 5–7 minutes, stirring occasionally, until the onions are translucent and the sweet potato edges are slightly golden. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, chipotle powder, salt, and pepper. Stir constantly for 60–90 seconds to toast the spices in the oil.
  3. Pour in the crushed tomatoes, vegetable broth, and black beans. Stir well to combine. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the sweet potatoes are fork-tender and the liquid has thickened.
  4. Remove from heat. Stir in the lime juice to brighten the flavors. Taste and adjust salt if necessary.