Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 large sweet potato, peeled and cut into 1/2-inch cubes
  • 1 cup frozen corn, thawed
  • 2 medium carrots, diced
  • 1 can (28 oz) crushed tomatoes
  • 2 cups vegetable broth, low sodium
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper. Sauté for 6–8 minutes until the onions are translucent and peppers have softened.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Add the diced carrots and cubed sweet potatoes, stirring to combine with the aromatics.
  4. Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper, coating the vegetables in the spices.
  5. Pour in the crushed tomatoes and vegetable broth. Stir in the drained black beans and thawed corn.
  6. Bring the chili to a simmer, then reduce heat to low. Cover and cook for approximately 20-25 minutes, or until the sweet potatoes are tender.
  7. Use a potato masher or fork to lightly mash a small portion of the black beans directly in the pot to thicken the sauce.
  8. Remove from heat and stir in the fresh lime juice and chopped cilantro before serving.