# What You Need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (about 3 cups)
02 - 1 large yellow onion, diced
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
06 - 2 cans (15 oz each) black beans, drained and rinsed
→ Liquids
07 - 1 can (15 oz) diced tomatoes with juices
08 - 2 cups vegetable broth
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 2 tablespoons chili powder
11 - 1 teaspoon ground cumin
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground cinnamon
14 - ½ teaspoon dried oregano
15 - ½ teaspoon salt, or to taste
16 - ¼ teaspoon black pepper
17 - Pinch of cayenne pepper (optional)
→ Garnishes
18 - Fresh cilantro, chopped (optional)
19 - Sliced avocado (optional)
20 - Lime wedges (optional)
# How-To Steps:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Incorporate minced garlic, jalapeño, and diced red bell pepper. Cook for 2 minutes until fragrant.
03 - Stir in diced sweet potatoes and cook for 3 to 4 minutes, stirring occasionally to coat evenly.
04 - Mix in chili powder, ground cumin, smoked paprika, ground cinnamon, dried oregano, salt, black pepper, and optional cayenne pepper. Stir to blend spices with vegetables.
05 - Pour in diced tomatoes with juices, black beans, and vegetable broth. Bring mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 25 to 30 minutes, occasionally stirring, until sweet potatoes are tender.
07 - Taste and adjust seasoning as necessary. Serve warm, topped with optional fresh cilantro, avocado slices, and lime wedges.
